Creamy Chickpea Tortilla Soup (30 Minutes)

Ingredients

• 1 Tbsp oil (15 mL)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 jalapeno (seeds and ribs removed, finely diced)
• 1 1-oz packet taco seasoning
• 2 14-oz cans fire-roasted diced tomatoes with green chilies
• 2 15-oz cans chickpeas (drained)
• 1 15-oz can black beans (drained)
• 1 15-oz can corn (drained)
• 4 cups vegetable broth (1 L)
• ½ cup cream cheese
• ¼ cup finely chopped cilantro
• 1 lime
• 4 corn tortillas
• ¼ cup oil (60 mL)
• To serve: shredded Colby jack, cilantro, lime wedges, diced avocado, sour cream

Instructions

1. Flavor Base: Heat 1 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 3 cloves garlic, (minced), and 1 jalapeno (diced). Cook until onion is soft and translucent, about 5 minutes.Stir in 1 1-oz packet taco seasoning and cook for 1 more minute.
2. Soup: Stir in 2 14-oz cans fire-roasted diced tomatoes with green chilies, 2 15-oz cans chickpeas (drained), 1 15-oz can black beans (drained), 1 15-oz can corn (drained), and 4 cups vegetable broth. Cover and let simmer for at least 15 minutes, up to 45 minutes.
3. Tortilla Strips: Meanwhile, cut 4 corn tortillas into thin strips. Heat ¼ cup oil over medium in a heavy-bottomed pan, like a cast iron. Working in batches to not overcrowd the pan, fry the tortilla strips until golden brown and crispy (about 1 minute per side). Remove with metal tongs and transfer to a paper towel-lined plate to dry.
4. Serve: Right before serving, stir ½ cup cream cheese, ¼ cup finely chopped cilantro, and the juice of 1 lime into the soup, stirring until cream cheese is fully melted.Ladle into bowls, topping with tortilla strips and desired toppings. Happy eating!