This incredibly flavorful soup is bound to be added to your winter favorites list! Its hearty, healthy, a little spicy and it comes together in just over 30 minutes.

INGREDIENTS – serves 2

2-3T olive oil
1/2 red onion, chopped
2 celery stalks, chopped
6-8 crimini mushrooms, chopped (sub whatever shroom you’d like)
Heaping 1/4t salt
2-3 garlic cloves, smashed + chopped
1/2t cumin
1/4t chili powder
1/4t garlic powder
Pinch red pepper flakes or cayenne
1 can green chilis
1 1/2c cooked chickpeas or 1 can, drained
3c broth or water
1/4t oregano

Cotija or queso fresco, cheddar, jack, etc
Lime wedges


Bring a large pot to med-high heat. Saute onion, celery and mushrooms in olive oil with salt for 3-4 minutes until softened. Add garlic, cumin, chili powder, garlic powder and red pepper flakes, stir until fragrant then pour in green chilis, chickpeas, broth and oregano. Stir everything together, bring to a boil, reduce to a simmer then top with a crooked lid so it can vent while it cooks for 20-30 minutes. Serve sprinkled with a little cotija and a squeeze of lime.


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