Jul 15 2011
Squash and Chickpea Tortilla Soup
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.
Ingredients:
- 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
- In a large pot over medium heat saute onion and bell pepper until tender. Add garlic, cook for two more minutes.
- 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.
- 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.
