Black Bean and Chickpea Tortilla Soup Recipe: https://recipestripper.com/recipes/be4a4f2c-a332-4d72-a3d4-266c58b26236 Original source: https://jenneatsgoood.com/black-bean-and-chickpea-tortilla-soup/ Recipe image: https://jenneatsgoood.com/wp-content/uploads/2023/03/Black-Bean-and-Chickpea-Tortilla-Soup-2146.jpg This Black Bean and Chickpea Tortilla Soup can be made in a few simple steps with simple ingredients. It's so tasty and takes so little effort to bring to your dinner table! Sometimes we just need those simple meals that warm the soul, especially during fall and winter. This spicy soup is packed with protein from black beans and chickpeas, plus it has veggies like onion, tomato, and jalapeño peppers. Try it when you need a cozy meal! Yield: 4 Prep time: PT15M Cook time: PT25M Total time: PT40M Ingredients - 2 teaspoons chili powder - 2 teaspoons ground cumin - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon kosher salt - 1/2 teaspoon ground black pepper - 1/4 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - 1/2 large yellow onion, diced (about 3/4 cup) - 1 jalapeno pepper, seeded and diced - 3 garlic cloves, minced - 2 tablespoons tomato paste - two 15- ounce cans black beans, drained and rinsed - 15- ounce can chickpeas, drained and rinsed - 15- ounce can corn, drained - 15- ounce can diced tomatoes (I like fire-roasted tomatoes) - 3 cups low-sodium vegetable broth (can substitute low-sodium chicken broth) - juice of 1 lime - roughly chopped fresh cilantro leaves, for topping (optional) - optional for topping: tortilla strips or crushed tortilla chips, sour cream or vegan sour cream, Greek yogurt, diced avocado Instructions 1. Mix together the chili powder, cumin, oregano, smoked paprika, salt, black pepper, and red pepper flakes (if using) in a small bowl. Set aside. 2. Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook until translucent and lightly browned, about 3 minutes. Stir in the jalapeno, garlic, and spice mixture and cook until fragrant, about 2 minutes. 3. Add the tomato paste to the pot and stir it into the vegetable mixture. Cook until the paste melts into the vegetables, about 2 minutes. Stir in the black beans, chickpeas, corn, and diced tomatoes and mix well. 4. Pour in the broth, plus 1 cup of water, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, as the liquid thickens slightly. 5. Remove from the heat (or simmer on low until ready to serve) and stir in the lime juice. Divide the soup among four bowls and top each with chopped cilantro (if using) and toppings of choice.