Yeah, yeah, I doubled the garlic… that does NOT mean this is my creation. Thug Kitchen, I heart you. I heart you in all of your creative glory. Try this recipe and check out their cookbook… if you can handle the occasional F-Bomb. Enjoy as an Entree or a side dish!


10 Minutes

  • 1 yellow onion, diced

  • 1 carrot, chopped
  • 1 bell pepper, diced
  • 2 jalapeños
  • 8 cloves garlic
  • 1 tablespoon olive oil (I used Jalapeño infused Olive Oil I got in Las Cruces, NM! But not necessary!!)
  • 2.5 teaspoons ground cumin

  • 2.5 teaspoons dried oregano

  • 2.5 teaspoons chili powder

  • 1/8 teaspoon salt
  • 1 can (14.5 oz.) diced tomatoes
  • 1/4 cup tomato paste (which is, like, almost an entire one of those tiny cans they come in)
  • 5 cups vegetable broth (my favorite is created with the Better Than Bouillon Seasoned Vegetable Base, but any broth works!)
  • Juice of 1 large lime
  • 6-8 corn tortillas, cut or ripped into small squares
  • 1 can (15 oz) garbanzo beans, drained and rinsed

  • Salt and pepper to taste

  • Toppings (these toppings really make the dish!): Avocado, diced jalapeño, fresh cilantro, crispy tortilla strips, extra tortilla on the side for dipping!!


20 Minutes

  1. Let’s start by lightly roasting the chickpeas/garbanzo beans. Pre-heat the oven at 425 degrees. Arrange garbanzo beans, unseasoned and un-oiled, on a parchment paper lined baking sheet. Roast for a brief 6-10 minutes, so that they firm just slightly. Remove and set aside for serving.

  2. In large soup pot, saute onion with olive oil until onion becomes transparent – about 2 minutes.

  3. Add diced carrot and bell pepper and saute for another 3 minutes, roughly. Throw in the jalapeño, minced garlic, cumin, oregano, chili powder and salt. Enjoy that smell!! Goodness do I love that smell. Cook for another 30 seconds or so.

  4. Add diced tomato (UN-drained) and tomato paste. Mix well and add vegetable broth. Let this come to a simmer.

  5. Once simmering, add tortilla pieces and lime. Stir and continue to simmer until the tortilla is soft, maybe another 10 minutes – don’t stress it.

  6. Remove from heat.

  7. Transfer this pot of deliciousness into a food processor OR grab another pot (sorry, I know, but this what I had to do) and then add the mixture to a regular blender in thirds. Pulse 3 or 4 times and transfer to the second soup pot. Do this until all of the mixture has been lightly blended. This is what makes the soup thick and creamy! It’s different and I loved it!

  8. Feel free to return to heat on low to keep warm. Season with salt and pepper, if desired.

  9. Serve with a scoop of garbanzos, avocado slices, diced jalapeño, crispy tortilla strips and cilantro. I also enjoyed this with a few tortillas for dipping! My son loved it with a quesadilla made with Chao cheese!

Additional Cooking Instructions

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