Chop up the onion, carrot, bell pepper, into pieces about the size of a chickpea. Mince the garlic and jalapenos.
Grab a large soup pot and saute the onion in the oil until it starts to look see-through, about 2 minutes. Add the carrot and the bell pepper and cook another 3 minutes. Add the jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add the diced tomato and tomato paste and stir to combine. Add the broth and let it all come to a simmer.
Add the lime juice and tortilla pieces. Stir to combine and let simmer about 10 minutes until the tortillas get soft. Turn off the heat and use an immersion blender to blend until smooth. If you don’t have one of those, blend in batches in a regular blender.
Serve with chickpeas piled in the center of each bowl, topped with whatever toppings you choose.
|Serving Size: 1 Serving (591g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 751mg||26 %|
|Potassium 886.4mg||23 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 46g|
|Protein 12.5g||18 %|
Powered by: USDA Nutrition Database
Calories per serving: 311
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