Sweet Peas and Saffron · by Annie★ 5.0 (29)
Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot)
NUTRITION · PER SERVING250M COOK
CAL 17%·PRO 28%
CARBS 50G59% OF CAL
11G FIBER15G SUGAR23G OTHER
FAT 11G30% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow cooker soup with chickpeas, corn, and tortilla chips in a cumin and chili-spiced broth. Can be assembled ahead and frozen, perfect for staying cool in summer.
mainmexicansoupbeans⏲️ slow cookergluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 19 oz can of chickpeas (drained and rinsed)
- 1 15 oz can of corn (drained)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable or chicken stock
- 1 tablespoon lime juice
- tortilla chips
- avocado
- greek yogurt
- cilantro leaves
At a glance
PER SERVING · TIME 250M
CAL 17%·PRO 28%
CARBS 50G59% OF CAL
11G FIBER15G SUGAR23G OTHER
FAT 11G30% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1265mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.