Vegan Tortilla Soup

Entire batch, not including toppings, contains:
950 calories
63 grams fiber
39 grams protein

Serves 4-6

• 1 yellow onion, diced small
• 1 carrot, diced small
• 1 bell pepper, diced small
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp dried oregano
• 2 tsp chili powder
• 1/2 tsp salt
• 1 (14.5 oz) can diced tomatoes
• 66 grams (1/4 cup) tomato paste
• 1 cup frozen sweet corn
• 4 cups vegetable broth
• 1 tbsp lime juice
• 6 corn tortillas, cut into 1" squares
• 1 pint cooked chickpeas

Suggested toppings:

• chopped cilantro, cubed avocado, and/or minced jalapeno

In a large stock pot, saute the onions in a little water to prevent sticking until translucent. Add in carrot and bell pepper and continue cooking until golden brown. Add garlic and spices and cook another 30 seconds. Add in diced tomatoes, tomato paste, corn, broth, and lime juice.

Transfer about half of the soup to a blender and blend until relatively smooth. Return to the pot and add in chickpeas. Cook until carrots are tender.

Add in tortilla squares (reserving a few squares as topping) and garbanzo beans and allow to simmer covered for 30 minutes. 

Spoon into bowls and serve with toppings of your choice.