Chickpea Taco Soup

This Chickpea Taco Soup is a simple, clean soup recipe that doesn't skip on flavor. Packed with veggies and plant protein!

Course Main Course

Cuisine Mexican

Keyword easy, fall recipes, kid friendly, meal prep, one pot, soup, winter recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 241

2 tablespoons avocado oil
2 bell peppers diced
1 yellow onion diced
1 jalapeño diced, optional
3 cloves garlic minced
2 15-ounce cans chickpeas drained & rinsed
4 tablespoons taco seasoning
1 15-ounce can diced fire roasted tomatoes
1 4-ounce can green chiles
4 cups broth I used vegan chicken broth
1 lime juiced
1/2 bunch cilantro chopped
cilantro, green onion, tortilla chips, vegan yogurt, avocado, hot sauce optional, for serving

Heat the oil in a stock pot over medium heat.
Add the bell peppers, onion, jalapeño, garlic, chickpeas & taco seasoning. Cook for 5 minutes, stirring frequently.
Add the tomatoes, green chiles and broth to the pot and bring to a boil. Partially cover, lower the heat and simmer for 10-20 minutes.
Add the lime juice & cilantro and stir. Taste and adjust the seasonings as needed.
Ladle the soup into bowls and top with the optional toppings.

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.

Calories: 241kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g