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Creamy Chipotle Chickpea Soup

Creamy Chipotle Chickpea Soup
  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

Chickpeas are one of my favorite ingredients. My grandpa used to prepare this delicious chickpea soup that he topped off with chile and cream. Since I´ve always been a fan of creamy soups, I turned my grandpa's recipe into a famous soup recipe in Mexico. The chiplotle chiles add a delicious smoky touch. You will love it! MORE + LESS -

Ingredients

2
tablespoons olive oil
8
oz fresh cremini mushrooms, chopped
1/4
cup onion, finely chopped
2
garlic cloves, finely chopped
Juice of 1 lemon
2
cups cooked chickpeas, drained
4
cups chicken broth
3/4
cup sour cream
2
chipotle chiles in adobo

Directions

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  • 1
    Heat the oil in a large pot over medium-high heat. Stir-fry mushrooms for about 5 minutes, or until soft. Add onion, garlic and lemon juice. Season with salt to taste. Cook until mushrooms are ready. Remove from heat.
  • 2
    Blend chickpeas with chicken broth, sour cream and chipotles. Pour the preparation on a pot. Season with salt to taste. Heat on medium, stirring once in a while, until it starts to boil. Remove from heat.
  • 3
    Serve on a deep soup dish and garnish with the mushroom preparation.
  • 4
    Enjoy!

Expert Tips

  • For a different flavor, you can replace mushrooms with a can (8 oz) huitlacoche.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Chickpeas are one of my favorite ingredients. My grandpa used to prepare this delicious chickpea soup that he topped off with chile and cream. Since I´ve always been a fan of creamy soups, I turned my grandpa's recipe into a famous soup recipe in Mexico. The chiplotle chiles add a delicious smoky touch. You will love it!

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