Spicy Chickpea Tortilla Soup

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 4 corn tortillas, cut into strips
• 1 avocado, diced
• 1 lime, cut into wedges
• 1/2 cup shredded cheese
• Sour cream for garnish

Directions:

1. In a large pot, heat some oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeño. Cook until softened, about 5 minutes.
2. Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
3. While the soup is simmering, preheat the oven to 375°F (190°C). Toss the tortilla strips with a bit of oil and spread them on a baking sheet. Bake for about 10 minutes until crispy.
4. Serve the soup hot, garnished with chopped cilantro, avocado, crispy tortilla strips, shredded cheese, a dollop of sour cream, and a squeeze of lime juice.
5. Enjoy this flavorful and spicy twist on traditional tortilla soup!