{"id":14180,"date":"2015-12-07T00:40:15","date_gmt":"2015-12-07T05:40:15","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=14180"},"modified":"2019-06-21T13:53:24","modified_gmt":"2019-06-21T17:53:24","slug":"easy-vegetarian-tortilla-soup-with-chili-roasted-chickpeas","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/easy-vegetarian-tortilla-soup-with-chili-roasted-chickpeas\/","title":{"rendered":"Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas"},"content":{"rendered":"

\"Vegetarian<\/p>\n

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\u2026watered down tomato sauce? I couldn\u2019t figure it out. But then again, I\u00a0hadn’t ever actually\u00a0tried it<\/em>. That\u2019s how good belief systems are made, though, you guys! Don\u2019t try it, judge it!<\/p>\n

\"Vegetarian<\/p>\n

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\u2019t hate the base (and how could I? I love tomatoes, cumin, chili powder\u2026), it couldn\u2019t be a stretch to love. Who wouldn\u2019t love something you can top with fried tortilla strips, cheese, diced avocado, and sour cream? Exactly\u2014my mom. But other than her, there\u2019s no one.<\/p>\n

\"Vegetarian<\/p>\n

Of course it was great. The soup base alone\u2014toppings aside\u2014was like the best, most flavorful tomato soup I\u2019d ever had. After I ate it,\u00a0I came home, made a note to make my own version, waited two good years, and here we are: the perfect vegetarian tortilla soup!<\/p>\n

Do you see how easy things can be with me?<\/em><\/p>\n

From cutting board\u00a0to soup\u00a0bowl, it\u00a0takes under an hour. It’s warm, spicy, and smoky with Mexican flavors like\u00a0chili powder,\u00a0cumin, and smoked paprika. It gets\u00a0a kick of heat from\u00a0jalape\u00f1os and just a little sweetness from brown sugar and tomato paste, which always helps deepen and intensify tomato flavor.<\/p>\n

<\/p>\n

Using really good canned tomatoes is essential here, because the tomato flavor is prominent. My recommendation\u00a0is\u00a0Tuttorosso<\/a> pureed tomatoes. I’m telling you, every variety of Tuttorosso<\/a> canned tomatoes just blows the doors off of the\u00a0other 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\u00a08 other brands and I was always a little turned off by the acidic, tinny taste most brands have. But\u00a0I just assumed that when you taste tomatoes out of the can, they taste bitter and metallic. When I discovered\u00a0Tuttorosso, it was night and day. Straight\u00a0from the can, their tomatoes were so\u00a0good that I’d eat them on their\u00a0own. 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.<\/p>\n

\"Vegetarian<\/p>\n

Now: toppings! Instead of going\u00a0with crispy tortilla strips, which maybe aren\u2019t 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!<\/p>\n

\"Vegetarian<\/p>\n

Consider making this ahead of time, because the flavor only gets better the longer it sits and it reheats well.\u00a0The chickpeas won’t stay crispy for more than a day, but no one minds once they’re floating\u00a0in soup anyway. Just make a pot of and go to town with toppings\u00a0— 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?<\/p>\n

Enjoy, friends!<\/p>\n

\"Vegetarian<\/p>\n

<\/div>
\n\t
\"Vegetarian<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas<\/h2>\n
<\/div>\n
The perfect vegetarian tortilla soup!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>lunch, Soup<\/span><\/div>
Cuisine: <\/span>American, Mexican<\/span><\/div>
Keyword: <\/span>chili roasted chickpeas, easy tortilla soup, vegetarian tortilla soup<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>283<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Chili Roasted Chickpeas<\/h4>
  • 2 15-<\/span> ounce<\/span> cans chickpeas<\/span> rinsed and drained<\/span><\/li>
  • 2<\/span> teaspoons<\/span> extra-virgin olive oil<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> garlic powder<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> dried oregano<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div>

    Tortilla Soup<\/h4>
    • 2<\/span> teaspoons<\/span> extra-virgin olive oil<\/span><\/li>
    • 1<\/span> medium white onion<\/span> finely chopped<\/span><\/li>
    • 1<\/span> small red bell pepper<\/span> ribs and seeds removed, finely chopped<\/span><\/li>
    • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
    • 2<\/span> jalape\u00f1o peppers<\/span> ribs and seeds removed, finely chopped<\/span><\/li>
    • 2<\/span> teaspoons<\/span> ground cumin<\/span><\/li>
    • 28-<\/span> ounce<\/span> can crushed tomatoes<\/span><\/li>
    • 2<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
    • 32<\/span> ounces<\/span> low sodium vegetable broth<\/span><\/li>
    • 2<\/span> teaspoons<\/span> ground cumin<\/span><\/li>
    • 2<\/span> teaspoons<\/span> chili powder<\/span><\/li>
    • 1<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>
    • 1<\/span> tablespoon<\/span> packed light brown sugar<\/span><\/li>
    • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>
    • 1<\/span> cup<\/span> frozen corn<\/span> thawed<\/span><\/li>
    • 1<\/span> cup<\/span> packed fresh cilantro<\/span> roughly chopped<\/span><\/li>
    • 4<\/span> radishes<\/span> very thinly sliced (optional)<\/span><\/li>
    • \u2153<\/span> cup<\/span> light sour cream<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • 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.<\/div><\/li>
      • For the soup, in a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, garlic, and jalape\u00f1o and cook until beginning to soften, about 5 minutes. <\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • To serve, ladle about 1 \u00be cups soup into each bowl, divide the chickpeas among the bowls (about a heaping \u2153 cup), sprinkle with the sliced radishes, spoon 1 tablespoon sour cream on top, and garnish with the remaining cilantro. <\/span><\/div><\/li>
      • If desired, add shredded cheddar cheese and avocado!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        Nutrition Information for Soup alone, no chickpeas (about 1 \u00be cups): Calories 140, Fat 3g, Carb 27g, Fiber 4g, Sugars 13g, Protein 3g<\/span><\/div><\/div>\n

        Nutrition<\/h3>
        Calories: <\/span>283<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>51<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>10<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>10<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>13<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        Sabrina has always loved tortilla soup. For years, though, every time she ordered it, I always kind of wondered why …<\/p>\n","protected":false},"author":3,"featured_media":14728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1068],"tags":[56,1128,683,1146,775],"class_list":["post-14180","post","type-post","status-publish","has-post-thumbnail","hentry","category-vegetarian","tag-beans","tag-mexican","tag-soup","tag-soups-and-stews","tag-vegetarian"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/14180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=14180"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/14180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/14728"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=14180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=14180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=14180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}