Mexican Chickpea Soup Recipes

CHICKPEA TORTILLA SOUP

This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it's served. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Chickpea Tortilla Soup image

Steps:

Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.

Nutrition Facts : Calories 289 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 702mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 9g fiber), Protein 13g protein.

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 to 2 jalapeno peppers, seeded and chopped, optional
1/4 teaspoon pepper
8 cups vegetable broth
1 cup red quinoa, rinsed
2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro

CHICKPEA SOUP I

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Chickpea Soup I image

Steps:

In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 40m

Yield Serves six

Number Of Ingredients 12

Mexican Chicken Soup With Chick Peas, Avocado and Chipotles image

Steps:

Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1266 milligrams, Sugar 12 grams, TransFat 0 grams

Ingredients

2 quarts defatted chicken broth
1 medium onion, preferably a white onion, finely chopped
2 garlic cloves, minced
3/4 cup diced carrot
1 1/2 cups (1 15-ounce can) cooked chick peas, rinsed
Salt, preferably kosher salt, to taste
1 cup diced zucchini
1 large whole chicken breast or 2 boneless, skinless breasts, poached and shredded (about 4 cups shredded chicken)
2 chipotle chiles, rinsed, seeded and cut into thin strips
3 to 4 tablespoons chopped cilantro
1 medium avocado, sliced
Lime wedges for serving