Chickpea Tortilla Soup

Tortilla Strips

• 22 corn tortillas, thinly sliced into strips
• oil

Soup

• garlic, minced
• 1 medium1 medium onion, diced
• 11 bell pepper, diced
• 1 can1 can chickpeas, drained and rinsed
• vegetable broth
• 1 can1 can diced tomatoes
• onion powder
• garlic powder
• cumin
• dried parsley
• paprika
• chili powder

Garnish

• fresh parsley
• 11 lime, juiced

Instructions

1. 1 Toss corn tortilla strips with a small amount of oil and bake at 175°C350°F for 10 minutes or until crunchy. Set aside.
2. 2 Add garlic, onion, and peppers to a pot and sauté for 2 to 3 minutes until softened.
3. 3 Add chickpeas, vegetable broth, diced tomatoes, onion powder, garlic powder, cumin, dried parsley, paprika, and chili powder. Mix well and simmer for 30 minutes until chickpeas are fully cooked.
4. 4 When ready to serve, warm the soup and ladle into bowls. Top with tortilla strips, garnish with fresh parsley, and squeeze lime juice over the top.