Chickpea Taco Soup

I have been on maternity leave for the past 7 weeks, but I am officially back in the kitchen! Baby is doing great…and getting so big. And while I am loving being a mom I am also so excited to be sharing new recipes again! I also think it is so fitting that my first day back is also the first official day of fall! My favorite season of cooking. So we obviously had to kick things off with something fitting for the season – Chickpea Taco Soup. This soup is hearty, healthy and super comforting. It is the perfect little bowl of veggie goodness!

Here’s what you need

Ingredients

• avocado oil
• bell peppers
• yellow onion
• jalapeño – skip if you don’t want a lot of heat
• garlic
• chickpeas – you could also sub black or pinto beans
• taco seasoning
• fire roasted tomatoes
• green chiles
• broth – I used vegan chicken broth
• lime juice
• cilantro

Equipment

All you need for this recipe is a knife, cutting board and a stock pot!

Steps

Step 1: Prep

There isn’t a ton of prep for this recipe. Just a little bit of chopping and opening a few cans and you are ready to go.

So, grab all of your veggies and have them chopped and ready to go – you want everything prepped so that it can go in the pot all at once.

Step 2: Cook

Heat some oil in the stock pot and add in the diced bell peppers, onion, jalapeño, garlic, chickpeas & taco seasoning. Let everything cook down for about 5 minutes. The veggies should be getting tender and everything should be nicely seasoned.

Pour in a can of tomatoes, a can of green chiles and some broth – I highly recommend vegan chicken broth, it is my go-to!

Bring everything to a boil, then cover and simmer for 10-20 minutes. The longer it simmers, the better the flavor. But if you’re short on time, 10 minutes will do.

Step 3: Serve

To finish off the soup add in some fresh lime juice and cilantro. Give everything one last stir and taste to see if any of the seasonings need to be adjusted.

Ladle the soup into bowls and add on the toppings. There are so many ways you can go with the toppings, but some of my favorites are: avocado, vegan yogurt, green onion, cilantro and LOTS of tortilla chips.

This soup is super cozy and really easy to make. It is a go-to soup for the colder months!

Tips & Tricks

If you are sensitive to heat I would use mild taco seasoning (or make your own spice blend) and omit the jalapeño.

You can switch up the veggies depending on what you have on hand. You can even add some spinach or kale at the end to get some more greens.

To freeze: allow the soup to cool completely before transferring to a freezer-safe container. To reheat, just add to a pot and heat on low until hot.