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

tablespoons olive oil

oz fresh cremini mushrooms, chopped

1/4

cup onion, finely chopped

garlic cloves, finely chopped

Juice of 1 lemon

cups cooked chickpeas, drained

cups chicken broth

3/4

cup sour cream

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!