Chickpea Tortilla Soup

Amie Valpone

by | Updated: December 4th, 2016 | Read time: 1 minute

Chickpeas, also known as garbanzos, are hearty legumes that stand up to heat better than many other beans. Enjoy their perfect texture (and the seven grams of protein one half-cup supplies!) in this slightly spicy, tomato-based soup. Sprinkle with crushed blue corn tortilla chips as a gluten-free alternative to croutons!

Click here to order organic chickpeas from Vitacost.

Chickpea Tortilla Soup

Serves 4-6


1 Tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. fresh oregano, finely chopped
10 button mushrooms, thinly sliced
2 cans (14.5 oz. each) diced tomatoes
2 cans (15 oz. each) chickpeas, rinsed and drained
1/2 box (14.5 oz.)  low-sodium vegetable broth
1 cup water
1/4 tsp. sea salt
1/4 tsp. pepper
1 bag blue corn tortilla chips, crushed, for topping
2 chives, finely chopped, for topping


1. In a large saucepan, heat olive oil over medium heat. Cook garlic powder and chili powder for 1 minute. Add remaining ingredients except for chips and chives; bring to a boil then reduce to a simmer. Cook for 20 minutes.

2. Transfer to serving bowls; top with crushed tortilla chips and chives. Serve warm.