Clarion County Recipe of the Day: Chickpea Tortilla Soup
Serve this hearty Mexican soup with homemade bread and a side salad!
Chickpea Tortilla Soup
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
~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.
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