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Chickpea Tortilla Soup

October is National Cookbook Month! I know that there are a lot of digital ways to get recipes out there nowadays, but I still love the feeling of sitting with a cookbook and paging through to find new dishes to try. 


This Chickpea Tortilla Soup by Julie P. has been tempting me from the cover of Taste of Home's One Pot Favorites for months and since we've been in a nice cool stretch of weather I put it on the menu. 

There's over 500 dutch oven, sheet pan, instant pot and slow cooker recipes included, and as you can see by the sticky notes, I've got a bunch more I can't wait to try!


The key to this one is prep work.  I worked from front to back of the cutting board, chopping the onion and tomatoes, then the jalapenos.  I minced the garlic onto the board and then measured out the corn. When it came time to add things to the pot a simple sweep of the knife was all it took. 

I used white pre-rinsed quinoa and chicken broth because it's what I always have on hand. I also swapped out the cilantro for parsley because I have the "tastes like soap" gene.   

I had picked up an avocado as a topper but it went from not ripe to overripe by the time I got the soup on the menu.  Instead I used some crumbled tortilla chips, a few squeezes of fresh lime juice, and some more diced jalapeno.  If you had leftover cooked chicken that would be great tossed in too. 

After seeing what the other bloggers are sharing I have a feeling my bookshelf is going to get a little more crowded, go check out their picks using the links down below! What's your favorite cookbook? 

Chickpea Tortilla Soup

Chickpea Tortilla Soup
Author: Jolene's Recipe Journal


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 1 to 2 jalapeno peppers, seeded and chopped, optional
  • 1/4 teaspoon pepper
  • 8 cups chicken broth
  • 1 cup quinoa, rinsed
  • 2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 3 medium tomatoes, chopped
  • 1 cup fresh or frozen corn
  • 1/3 cup minced fresh cilantro (I used parsley)
  • Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro


  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes.
  3. Add broth and quinoa. Bring to a boil; reduce heat.
  4. Simmer, uncovered, until quinoa is tender, about 10 minutes.
  5. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through.
  6. If desired, serve with optional ingredients.
  7. Source:
chickpeas, soup, one pot
Dinner, lunch, soups


  1. You can't go wrong with Taste of Home. Thanks Jolene, for sharing and for hosting.

  2. I love one pot recipes and ones that use ingredients I have on hand. Taste of Home recipes are so good and I can't wait to try this one

  3. That sounds like such a great cookbook!! That pot of soup sure looks amazing.

  4. I think yours looks even prettier than the cookbook cover!

  5. Such a great pantry recipe that doesn't involve a lot of dishes to clean up.


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