Crock Pot Chickpea Tortilla Soup Recipe

Ingredients

• 1 cup (250 ml) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 19 oz (570 ml) can chickpeas, drained and rinsed
• 15 oz (450ml) cam kernel corn, drained
• 1 medium yellow onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 4 cups (1 L) vegetable stock
• 1 tablespoon freshly squeezed lime juice
• For Toppings:
• tortilla chips
• 1 ripe avocado, peeled and sliced
• Greek yogurt
• fresh cilantro leaves

Instructions

In a 5-6-quart (5-6L) slow cooker, combine salsa, ground cumin, chili powder, salt, drained chickpeas, corn, onion, garlic, and vegetable stock.

Stir well. Close the pot and cook on low-heat setting for 6-8 hours.

Turn off the cooker and open the lid. Stir in squeezed lime juice.

Ladle into soup bowls. Top with sliced avocado, tortilla chips, fresh cilantro, and Greek yogurt.