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Creamy Chipotle Chickpea Soup

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  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
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Chickpeas are one of my favorite ingredients. My grandpa used to prepare this delicious chickpea soup that he topped off with chile and cream. Since I´ve always been a fan of creamy soups, I turned my grandpa's recipe into a famous soup recipe in Mexico. The chiplotle chiles add a delicious smoky touch. You will love it!
by Leslie Limon
Updated Sep 20, 2016
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Ingredients

  • 2 tablespoons olive oil
  • 8 oz fresh cremini mushrooms, chopped
  • 1/4 cup onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Juice of 1 lemon
  • 2 cups cooked chickpeas, drained
  • 4 cups chicken broth
  • 3/4 cup sour cream
  • 2 chipotle chiles in adobo

Directions

  •  
    1
    Heat the oil in a large pot over medium-high heat. Stir-fry mushrooms for about 5 minutes, or until soft. Add onion, garlic and lemon juice. Season with salt to taste. Cook until mushrooms are ready. Remove from heat.
  •  
    2
    Blend chickpeas with chicken broth, sour cream and chipotles. Pour the preparation on a pot. Season with salt to taste. Heat on medium, stirring once in a while, until it starts to boil. Remove from heat.
  •  
    3
    Serve on a deep soup dish and garnish with the mushroom preparation.
  •  
    4
    Enjoy!

Expert Tips

  • tip 1
    For a different flavor, you can replace mushrooms with a can (8 oz) huitlacoche.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Chickpeas are one of my favorite ingredients. My grandpa used to prepare this delicious chickpea soup that he topped off with chile and cream. Since I´ve always been a fan of creamy soups, I turned my grandpa's recipe into a famous soup recipe in Mexico. The chiplotle chiles add a delicious smoky touch. You will love it!
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