Chickepea Tortilla Soup
🍲✨ CREAMY CHICKPEA TORTILLA SOUP ✨🍲
Cozy, creamy, flavorful + packed with chickpeas, beans & veggies 🌽🫘
Perfect for an easy weeknight dinner!
SAVE THIS ONE 🤎
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🛒 INGREDIENTS
🌶️ SOUP
• 1 Tbsp oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, finely diced (seeds/ribs removed)
• 1 packet (1 oz) taco seasoning
• 2 cans (14 oz) fire-roasted diced tomatoes with green chilies
• 2 cans (15 oz) chickpeas, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 4 cups vegetable broth
• ½ cup cream cheese
• ¼ cup fresh cilantro, chopped
• 1 lime
🌮 TORTILLA STRIPS
• 4 corn tortillas
• ¼ cup oil
• Pinch of salt
✨ TOPPINGS
• Shredded Colby Jack
• Fresh cilantro
• Lime wedges
• Diced avocado
• Sour cream
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👩🍳 HOW TO MAKE IT
1️⃣ BUILD THE FLAVOR
Heat 1 Tbsp oil in a large pot over medium heat.
Add onion, garlic + jalapeño. Cook for about 5 minutes, until the onion is soft and translucent.
Add taco seasoning and cook for 1 more minute.
2️⃣ MAKE THE SOUP 🍲
Add tomatoes, chickpeas, black beans, corn + vegetable broth.
Cover and bring to a gentle simmer.
Simmer for at least 15 minutes (or up to 45 minutes for deeper flavor).
3️⃣ MAKE THE TORTILLA STRIPS 🌮
While the soup simmers, cut corn tortillas into thin strips.
Heat ¼ cup oil in a heavy-bottomed skillet over medium heat.
Working in batches, fry tortilla strips for about 1 minute per side, until golden + crispy.
Transfer to a paper towel-lined plate and sprinkle with a little salt.
⚠️ Don’t overcrowd the pan—they’ll crisp up much better in batches!
4️⃣ MAKE IT CREAMY 🤍
Right before serving, stir in:
• ½ cup cream cheese
• ¼ cup chopped cilantro
• Juice of 1 lime
Stir until the cream cheese is completely melted and incorporated.
5️⃣ TOP + SERVE ✨
Ladle into bowls and pile on those crispy tortilla strips!
Finish with Colby Jack, avocado, cilantro, sour cream + a squeeze of fresh lime.
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💡 LITTLE TIP:
Add the tortilla strips right before eating so they stay crispy instead of getting soggy!
🌶️ Want it spicier? Leave some jalapeño seeds in or add extra taco seasoning.
🤎 SAVE THIS RECIPE FOR YOUR NEXT COZY DINNER!
#savorysoups #lemon8recipe #healthyrecipes #summersoup #food
If you're looking for a comforting soup that's both nutritious and satisfying, this creamy chickpea tortilla soup is a fantastic option. The combination of fire-roasted tomatoes with green chilies and taco seasoning brings a vibrant, savory base that's enhanced by the addition of black beans and corn for extra texture and sweetness. I particularly love the step of frying fresh corn tortilla strips at home—they add a delightful crunch that elevates the soup's overall experience. One tip I've found helpful is to customize the spiciness to your preference. Leaving in some jalapeño seeds or adding extra taco seasoning can give you that extra kick if you enjoy bold flavors. The cream cheese stirred in at the end not only lends richness but also a smooth texture that contrasts nicely with the crisp tortilla strips. Squeezing fresh lime juice at the last moment brightens the dish and ties all the flavors together. This soup is also quite versatile. If you want a vegan version, you can substitute the cream cheese with a vegan alternative or coconut cream. Adding diced avocado, fresh cilantro, and a dollop of sour cream as toppings really rounds out the meal, providing creaminess and freshness. For meal prepping, this soup reheats wonderfully, though I recommend storing the tortilla strips separately to keep them crunchy when served. The hearty and wholesome ingredients make it a fulfilling dish that’s perfect for any season, especially cozy fall or winter evenings. Give this recipe a try for an easy, nutritious, and delicious weeknight dinner that your whole family will enjoy!
