Chickpea And Quinoa Tortilla Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeno, and sauté until softened.
• STEP 2.Add cumin, chili powder, and oregano to the pot, and cook for another minute to toast the spices.
• STEP 3.Pour in vegetable broth, diced tomatoes, and tomato paste. Stir well to combine.
• STEP 4.Add cooked quinoa, chickpeas, and corn to the pot. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
• STEP 5.While the soup is simmering, prepare the tortilla strips. Cut corn tortillas into thin strips and bake in the oven until crispy.
• STEP 6.Serve the soup hot, topped with tortilla strips, avocado slices, fresh cilantro, and a squeeze of lime juice.
• STEP 7.Enjoy the delicious and nutritious chickpea and quinoa tortilla soup!

Cooking Tips

• For extra flavor, you can add a squeeze of lime juice and a dollop of sour cream or Greek yogurt to each bowl of soup.
• If you prefer a spicier soup, you can add more jalapeno or a pinch of cayenne pepper.
• To save time, you can use canned chickpeas and pre-cooked quinoa.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the soup hot with your favorite toppings, such as tortilla strips, avocado, cilantro, and lime wedges.
• You can also serve the soup with a side of warm cornbread or a fresh green salad.
• Leftover soup can be reheated on the stovetop or in the microwave. Add a splash of water or broth to thin out the soup if needed.