Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

Sabrina has always loved tortilla soup. For years, though, every time she ordered it, I always kind of wondered why she’d waste her valuable stomach space on a bowl full of what appeared to be…watered down tomato sauce? I couldn’t figure it out. But then again, I hadn’t ever actually tried it. That’s how good belief systems are made, though, you guys! Don’t try it, judge it!

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

When I finally ordered my first bowl, it was because I came to my senses. Hello! Tortilla soup could offer me the same thrill that nachos and tacos do: toppings. So as long as I didn’t hate the base (and how could I? I love tomatoes, cumin, chili powder…), it couldn’t be a stretch to love. Who wouldn’t love something you can top with fried tortilla strips, cheese, diced avocado, and sour cream? Exactly—my mom. But other than her, there’s no one.

 

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

 

Of course it was great. The soup base alone—toppings aside—was like the best, most flavorful tomato soup I’d ever had. After I ate it, I came home, made a note to make my own version, waited two good years, and here we are: the perfect vegetarian tortilla soup!

Do you see how easy things can be with me?

From cutting board to soup bowl, it takes under an hour. It’s warm, spicy, and smoky with Mexican flavors like chili powder, cumin, and smoked paprika. It gets a kick of heat from jalapeños and just a little sweetness from brown sugar and tomato paste, which always helps deepen and intensify tomato flavor.

Using really good canned tomatoes is essential here, because the tomato flavor is prominent. My recommendation is Tuttorosso pureed tomatoes. I’m telling you, every variety of Tuttorosso canned tomatoes just blows the doors off of the other brands I’ve tried. This is going to sound strange, I know, but…they truly taste like tomatoes. Having lived on two coasts and cooked for well over a decade now, I’ve tasted the same products in about 8 other brands and I was always a little turned off by the acidic, tinny taste most brands have. But I just assumed that when you taste tomatoes out of the can, they taste bitter and metallic. When I discovered Tuttorosso, it was night and day. Straight from the can, their tomatoes were so good that I’d eat them on their own. Finding a canned tomato brand is oddly special, isn’t it? Because your marinara sauce matters more than anything. Your chili recipe matters, too. Hey your tortilla soup matters! Give Tuttorosso a try and let me know what you think.

 

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

 

Now: toppings! Instead of going with crispy tortilla strips, which maybe aren’t the lightest things around (I still love you, tortilla strips!), I made crispy spiced chickpeas using my favorite roasted chickpea recipe. The coating on these beans is a super flavorful mix of garlic powder, chili powder, dried oregano, and sea salt. Once roasted, they turn into these crispy, golden kernels that taste great while also adding protein and fiber to the soup for some staying power!

 

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

 

Consider making this ahead of time, because the flavor only gets better the longer it sits and it reheats well. The chickpeas won’t stay crispy for more than a day, but no one minds once they’re floating in soup anyway. Just make a pot of and go to town with toppings — add cheese, scallions, or even chopped avocado. The sky’s the limit — or, really, your fridge is the limit, but you probably have cheese at the very least, right?

Enjoy, friends!

Vegetarian Tortilla Soup Recipe with Chili Roasted Chickpeas! A flavor powerhouse! This vegetarian soup recipe is rich with Mexican flavors like cumin and chili powder, and mildly spicy from sautéed jalapeño pepper. Top the soup with these garlic, oregano, and chili roasted chickpeas to make the soup lighter than traditional versions that have fried tortilla strips, while also boosting the protein and fiber!

 

Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

Makes: 6 Servings

Serving Size: about 1 3/4 cups

Calories per serving: 283

Fat per serving: 7g

Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

Ingredients

    Chili Roasted Chickpeas
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ¾ teaspoon chili powder
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • Tortilla Soup
  • 2 teaspoons extra-virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 small red bell pepper, ribs and seeds removed, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño peppers, ribs and seeds removed, finely chopped
  • 2 teaspoons ground cumin
  • 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 32 ounces low sodium vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup frozen corn, thawed
  • 1 cup packed fresh cilantro, roughly chopped
  • 4 radishes, very thinly sliced (optional)
  • ⅓ cup light sour cream

Instructions

  1. Preheat the oven to 425 degrees F. Dry the chickpeas well with paper towels. In a medium bowl, toss them with the oil. Add the garlic powder, chili powder, oregano, and salt, and toss well to coat them. Spread them in a single layer on a foil-lined baking sheet and roast for about 30 minutes, flipping halfway, or until the chickpeas are crispy and golden brown.
  2. For the soup, in a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño and cook until beginning to soften, about 5 minutes. Add the tomato sauce, paste, broth, cumin, chili powder, smoked paprika, brown sugar, and salt, and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the corn and half of the cilantro into the soup. Taste the soup and add more salt to taste if needed.
  3. To serve, ladle about 1 ¾ cups soup into each bowl, divide the chickpeas among the bowls (about a heaping ⅓ cup), sprinkle with the sliced radishes, spoon 1 tablespoon sour cream on top, and garnish with the remaining cilantro. If desired, add shredded cheddar cheese and avocado!

Nutrition Information & Notes:

Nutrition Information for 1 Serving (including chickpeas and toppings, as directed): Calories 283, Fat 7g, Carb 51g, Fiber 10g, Sugars 13g, Protein 10g

Nutrition Information for Soup alone, no chickpeas (about 1 ¾ cups): Calories 140, Fat 3g, Carb 27g, Fiber 4g, Sugars 13g, Protein 3g

http://www.andiemitchell.com/easy-vegetarian-tortilla-soup-with-chili-roasted-chickpeas/

Share:

Subscribe!

14 thoughts on “Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

  1. Brandy

    Andie! I have been following your website for years and I love your message and your writing! I’ve always found your website soothing and uplifting at the same time. Unfortunately, in recent months I’ve had a lot of trouble looking at the website, even before these most recent changes. I’ve tried in Firefox and Chrome, but both give me messages about the script not working and it’s impossible to scroll around. It ends up freezing my browser and I have to leave. It has taken me over 20 minutes so far to try and leave you this message. I’ve received multiple messages about the page not responding and the shockwave crashing just in the last 10 minutes. I really want to check out your latest posts, but this is awful. Is there something I should do differently? I hope it gets better because I really miss reading your stuff!

    Reply
  2. Andrea

    Hi Andy, looks delicious! I used to love tortilla soup but haven’t had it since becoming vegetarian, so this is perfect! I bough all the ingredients but I am not sure when to add the radishes? At the end so they are crispy or with the rest of the veg in the beginning?

    Reply
    1. Andie Mitchell Post author

      Ah thank you for making it!! And thank you for the catch–I just edited the recipe! Add the radishes fresh, right at the end when you top the soup bowls with sour cream! They’ll stay nice and crisp :)

      Thanks so much Andrea!

      Reply
      1. Andrea

        Thanks for clarifying! Just wanted to let you know I made this soup, and oh my, it was so delicious!!! I would have never thought to add roasted chickpeas (which I love as a snack) to a soup, but that put this over the top. 5 stars! Thanks!!

        Reply
  3. Pingback: This and That | Week 167 | Two Peas & Their Pod

  4. Megan

    This sounds delicious! It also sounds like the perfect dish to recover from all the decadent holiday food. I can’t wait to try this! I love your memoir, and I’ve already pre-ordered your book on Amazon—spring couldn’t come soon enough!

    Reply
  5. Pingback: 100+ Healthy Recipes

  6. Kaitlin

    Just made this for dinner/lunch for the week and WHOA. It is delicious. I tried it before adding the cilantro and thought it was missing something then realized my mistake! Yum. And those chickpeas are addictive!

    Reply
  7. ~Heather W~

    Can’t wait to try this, hoping the sodium isn’t through the roof (I always buy the Tuttorosso no salt added tomatoes for my marinara), but looks good enough that I’ll cut back the rest of the day elsewhere if needed! We’re getting into soup weather and I can’t wait!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *