Easy Vegetarian Tortilla Soup with Chili Roasted Chickpeas

andiemitchell.com

lizzieliz

subheading: Chili Roasted Chickpeas:

2 15-ounce cans chickpeas, rinsed and drained

2 teaspoons extra-virgin olive oil

½ teaspoon garlic powder

¾ teaspoon chili powder

¾ teaspoon dried oregano

½ teaspoon salt

subheading: Tortilla Soup:

2 teaspoons extra-virgin olive oil

1 medium white onion, finely chopped

1 small red bell pepper, ribs and seeds removed, finely chopped

3 garlic cloves, minced

2 jalapeño peppers, ribs and seeds removed, finely chopped

2 teaspoons ground cumin

28-ounce can crushed tomatoes

2 tablespoons tomato paste

32 ounces low sodium vegetable broth

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1 tablespoon packed light brown sugar

¼ teaspoon salt

1 cup frozen corn, thawed

1 cup packed fresh cilantro, roughly chopped

4 radishes, very thinly sliced (optional)

⅓ cup light sour cream

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