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Name: Tortilla Soup
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Yellow or White onion; 1 Carrot; 1 Bell Pepper; 1 or 2 Jalapenos; 4 Cloves Garlic; 1 tablespoon Olive oil; 2 1/2 teaspoons Ground cumin; 2 1/2 teaspoons Dried oregano; 1 teaspoon Chili powder; 1/8 teaspoon Salt; 1 can Diced tomatoes; 1/4 cup Tomato paste; 5 cups vegetable broth; 1 tablespoon Lime Juice; 6 Corn Tortillas; 1 1/2 cups cooked chickpeas; Chopped Cilantro To serve; Minced Jalapenos To serve; Avocado To serve; Corn Tortillas To serve

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INGREDIENTS

1 Yellow or White onion
1 Carrot
1 Bell Pepper
1 or 2 Jalapenos
4 Cloves Garlic
1 tablespoon Olive oil
2 1/2 teaspoons Ground cumin
2 1/2 teaspoons Dried oregano
1 teaspoon Chili powder
1/8 teaspoon Salt
1 can Diced tomatoes
1/4 cup Tomato paste
5 cups vegetable broth
1 tablespoon Lime Juice
6 Corn Tortillas
1 1/2 cups cooked chickpeas
Chopped Cilantro ; To serve
Minced Jalapenos ; To serve
Avocado ; To serve
Corn Tortillas ; To serve

Servings

INSTRUCTIONS

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.

NOTES

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Tortilla Soup

1 Yellow or White onion
1 Carrot
1 Bell Pepper
1 or 2 Jalapenos
4 Cloves Garlic
1 tablespoon Olive oil
2 1/2 teaspoons Ground cumin
2 1/2 teaspoons Dried oregano
1 teaspoon Chili powder
1/8 teaspoon Salt
1 can Diced tomatoes
1/4 cup Tomato paste
5 cups vegetable broth
1 tablespoon Lime Juice
6 Corn Tortillas
1 1/2 cups cooked chickpeas
 Chopped Cilantro To serve
 Minced Jalapenos To serve
 Avocado To serve
 Corn Tortillas To serve

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.

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 4 Servings

Calories: 311
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 Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 311

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