Squash and Chickpea Tortilla Soup

By Cedar | July 15, 2011

I hadn’t planned on posting this recipe, but got a request for it after I shared the picture on Instagram. I wish I had thought of it earlier, so I could have taken a better picture with my real camera, but you get the idea.

This soup is amazing. It is incredibly simple to make, but tastes like a million bucks. Seriously make it, you won’t be sorry.


  • 1-2 tablespoons oil
  • 1 onion, chopped
  • 1 bell pepper, chopped (I used red, but any color is delicious)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 cup frozen corn
  • 1 tablespoon lemon juice
  • 1 can chickpeas
  • 2 cups summer squash, chopped
  • 1 cup salsa (use the good stuff, not la victoria, I used salsa from the Mexican market down the street)
  • 4 cups vegetable broth
  • cheese (cheddar or jack)
  • tortilla chips or strips (I cut three tortillas up and fried them real quick)
  • fresh cilantro, chopped
  1. In a large pot over medium heat saute onion and bell pepper until tender. Add garlic, cook for two more minutes.
  2. Add cumin, lemon juice, broth, salsa, corn, chickpeas, and squash. Bring to a low simmer. Cook until squash is tender. Top with chips, cheese, and cilantro.
  3. Note: Because you are adding a prepared salsa you may not need to add salt, I didn’t. Taste your soup before adding any. For an extra kick add chilli powder.