Serve this hearty Mexican soup with homemade bread and a side salad!

Chickpea Tortilla Soup

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/4 teaspoon pepper
8 cups vegetable broth
1 cup red quinoa, rinsed
2 — 15 oz. cans no-salt-added chickpeas or garbanzo beans, rinsed and drained
1 — 15 oz. can no-salt-added black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges, and additional chopped cilantro

Directions

~Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno, and pepper; cook and stir until tender, three to five minutes. Add broth and quinoa. Bring to a boil; reduce heat.

~Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the beans, tomatoes, corn, and cilantro; heat through.

~Serve with optional ingredients.