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A bowl of chickpea tortilla soup topped with tortilla strips, avocado slices, jalapeño, cilantro, and a lemon wedge, on a green tiled surface.
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5 from 37 ratings

Creamy Chickpea Tortilla Soup (30 Minutes)

This creamy chickpea tortilla soup is cozy, protein-packed, and made with pantry staples. Finished with a swirl of cream cheese for the perfect easy Meatless Monday dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Tex Mex
Diet: Gluten Free, Vegetarian
Keyword: chickpea soup, chickpea tortilla soup, vegetarian tortilla soup
Diet: Gluten-Free, Vegetarian
Occasion: Cinco de Mayo, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

Soup

  • 1 Tbsp oil 15 mL
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeno seeds and ribs removed, finely diced
  • 1 1-oz packet taco seasoning
  • 2 14-oz cans fire-roasted diced tomatoes with green chilies
  • 2 15-oz cans chickpeas drained
  • 1 15-oz can black beans drained
  • 1 15-oz can corn drained
  • 4 cups vegetable broth 1 L
  • ½ cup cream cheese
  • ¼ cup finely chopped cilantro
  • 1 lime

Toppings

  • 4 corn tortillas
  • ¼ cup oil 60 mL
  • To serve: shredded Colby jack, cilantro, lime wedges, diced avocado, sour cream

Instructions

  • Flavor Base: Heat 1 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 3 cloves garlic, (minced), and 1 jalapeno (diced). Cook until onion is soft and translucent, about 5 minutes.
    Stir in 1 1-oz packet taco seasoning and cook for 1 more minute.
    A pan with chopped onions, green peppers, and a heap of brown spice being stirred with a wooden spoon on a green tiled surface.
  • Soup: Stir in 2 14-oz cans fire-roasted diced tomatoes with green chilies, 2 15-oz cans chickpeas (drained), 1 15-oz can black beans (drained), 1 15-oz can corn (drained), and 4 cups vegetable broth. Cover and let simmer for at least 15 minutes, up to 45 minutes.
    A pot of vegetable soup with corn, tomatoes, beans, and peppers sits on a green tiled surface, stirred with a wooden spoon.
  • Tortilla Strips: Meanwhile, cut 4 corn tortillas into thin strips. Heat ¼ cup oil over medium in a heavy-bottomed pan, like a cast iron. Working in batches to not overcrowd the pan, fry the tortilla strips until golden brown and crispy (about 1 minute per side). Remove with metal tongs and transfer to a paper towel-lined plate to dry.
    A baking tray lined with paper towels holds freshly fried tortilla strips on a green tiled surface.
  • Serve: Right before serving, stir ½ cup cream cheese, ¼ cup finely chopped cilantro, and the juice of 1 lime into the soup, stirring until cream cheese is fully melted.
    Ladle into bowls, topping with tortilla strips and desired toppings. Happy eating!
    A pot of tomato-based soup with a block of cream cheese in the center, a wooden spoon, sliced limes, a metal juicer, and a bowl of chopped herbs on a green tiled surface.

Video

Notes

Storage: Leftovers can be stored in an airtight container for up to 4-5 days. Freeze in individual portions without the garnishes for up to 2 months. Let them thaw overnight in the fridge, then reheat on the stovetop (add a splash of water or broth to loosen up the consistency if needed).
Why isn't my cream cheese melting smoothly? Make sure the soup is hot (but not boiling) when you add it, and stir continuously until fully incorporated.
The tortilla strips soaked up too much oil. Ensure your oil is fully hot before frying (a test strip should sizzle immediately), and don’t overcrowd the pan. Drain well on a paper towel-lined plate and gently pat dry.

Nutrition

Serving: 1serving (without tortilla strips or toppings) | Calories: 388kcal | Carbohydrates: 48g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 1095mg | Potassium: 865mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1220IU | Vitamin C: 23mg | Calcium: 120mg | Iron: 4.8mg
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