Chickpea Tortilla Soup

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 4

Ingredients
2 corn tortillas
4 cloves of garlic
1 yellow onion
1 red bell pepper
1 cubanelle pepper
1 cup of dried chickpeas
2 and 1/4 cups of vegetable broth
3 cups of died tomatoes
1 tsp of onion powder
1 tsp of garlic powder
1/4 tsp of cumin
1/4 tsp of dried parsley
2 tsp of paprika
1 tsp of chili powder
Optional for garnish:
Parsley
Lime juice

Directions
1. Preheat oven to 350F and line a baking sheet with parchment paper.  

2. Thinly slice corn tortillas into strips and add to baking sheet.  Toss with a small amount of oil and bake for 10 minutes, or until strips are crunchy.  Set aside and let cool.

3. Heat a large pot to medium high heat and add in a small amount of oil.  Mince garlic and slice onion and peppers.  Add to pot and saute for 2-3 minutes, or until onions begin to turn translucent.

4. Add in chickpeas, vegetable broth, diced tomatoes, onion powder, garlic powder, cumin, dried parsley, paprika and chili powder.  Mix well.  Reduce to a simmer and cover.  Cook for 30 minutes, or until chickpeas are fully cooked.  Remove from heat and let cool.

5. When ready to serve, portion out soup and top with tortilla strips.  Optional: Garnish with fresh parsley and fresh lime juice.  Serve and enjoy!