Name: Chickpea & Rice Tortilla Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 null medium onion (finely chopped); 4 null garlic cloves (minced); 2 cup canned diced tomatoes; 2 tbsp mexican seasoning; 6 cup boiling water; 2 null vegetable bouillon cubes (crushed); 2.5 cup cooked chickpeas; 0.75 cup long-grain white rice (rinsed); 0.25 tsp salt (plus more to taste); 0.25 tsp ground black pepper (plus more to taste); 4 null large soft flour tortillas (Our large tortillas measure about 10 inches (25 cm) in diameter.); 1 tbsp vegetable oil; 0.5 tsp salt; 0.125 tsp ground black pepper; null null fresh cilantro; null null sliced chili pepper; null null lemon slice

Instructions

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1

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. Cook the onion (1 medium) and cloves (4 garlic) for 2-3 minutes, or until translucent.
2

Add the canned diced tomatoes (2 cups) and mexican seasoning (2 tbsp). Cook for 2 minutes, stirring often. Then add the boiling water (6 cups), bouillon cubes (2 vegetable), cooked chickpeas (2.5 cups), long-grain white rice (0.75 cup), salt (0.25 tsp), and ground black pepper (0.25 tsp).
3

Bring the soup to a simmer and cook uncovered for 15-20 minutes, or until the [long-grain white rice] is fully cooked.
4

Line two baking trays and preheat the oven to 400°F (200°C).
5

Cut each soft flour tortillas (4 large) into 12 pieces and transfer to a large bowl. Pour the vegetable oil (1 tbsp), salt (0.5 tsp), and ground black pepper (0.125 tsp) over the tortillas. Toss and massage to coat.
6

Lay the [tortilla pieces] in a single layer over the baking trays. Remember, crowding can prevent crispiness.
7

Bake in the oven on the middle and lowest rack for 3-4 minutes. Flip and bake for another 3-4 minutes, until edges are toasted. Watch carefully to avoid over-toasting.
8

Serve the soup with the baked [tortilla chips]. Garnish with [fresh cilantro], [sliced chili pepper], and [lemon slice] if desired. Enjoy!