Hearty Chipotle Soup with Crispy Chickpea Topping

There’s nothing quite like a bowl of warm, smoky soup, and this chipotle version is a true standout. The secret to its incredible depth of flavor and satisfying texture lies in the crispy chickpea topping. These little gems are tossed in spices and roasted to perfection, providing a delightful crunch that beautifully complements the creamy soup. We highly recommend serving this dish with a side of crusty bread or your favorite tortilla chips for dipping. It’s a comforting, complete meal you’ll want to make again and again.

Ingredients

• For the Crispy Chickpeas:
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• For the Chipotle Soup:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, minced (plus 1 teaspoon of the sauce)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen or canned corn
• Salt and black pepper to taste
• For Garnish (Optional):
• Fresh cilantro, chopped
• Lime wedges
• Avocado, diced

Instructions

1. Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the rinsed chickpeas completely dry with a paper towel—this is key to getting them crispy. In a small bowl, toss the dry chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, and salt until evenly coated.
2. Roast the Chickpeas: Spread the chickpeas in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crunchy. Set aside.



3. Sauté the Vegetables: While the chickpeas roast, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the Flavor: Stir in the minced chipotle peppers, adobo sauce, ground cumin, and dried oregano. Cook for one minute, stirring constantly, to toast the spices.
5. Simmer the Soup: Pour in the vegetable broth and the fire-roasted tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
6. Final Additions: Stir in the rinsed black beans and corn. Let the soup cook for another 5 minutes until everything is heated through. Season with salt and black pepper to your liking.
7. Serve: Ladle the hot soup into bowls. Top generously with the crispy roasted chickpeas. Garnish with fresh cilantro, a squeeze of lime, and diced avocado if desired. Enjoy immediately!

Nutrition Information

Estimates are per serving, without optional garnishes.