Chick Pea Chili Soup Mock Menudo Hangover Cure
Revitalize your mornings and soothe your soul with this hearty and flavorful **Chick Pea Chili Soup Mock Menudo Hangover Cure**. Bursting with bold spices like cumin, smoked paprika, and chili powder, this recipe offers a plant-based twist on traditional menudo by swapping in protein-packed chickpeas and tender hominy for a rich, satisfying texture. Simmered with aromatic onions, garlic, and jalapeño, and finished with a zesty hit of lime juice and fresh cilantro, this comforting soup balances zest and warmth in every spoonful. Perfect as a hangover remedy or a cozy meal, it's quick to prepare—ready in under an hour—and can be elevated with optional toppings like creamy avocado slices, crisp radish, and crunchy tortilla chips. Whether you're nursing a rough morning or simply craving something bold and nourishing, this vegetarian chili soup is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño, diced
- 1.5 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- 1.5 teaspoons chili powder
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 15-ounce can hominy, drained and rinsed
- 2 tablespoons lime juice, freshly squeezed
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large avocado, sliced (optional garnish)
- 4 pieces radish, thinly sliced (optional garnish)
- to taste tortilla chips (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced jalapeño. Cook for another 1-2 minutes until fragrant.
Add the cumin powder, smoked paprika, oregano, and chili powder. Stir well and let the spices toast for 30 seconds.
Pour in the vegetable broth and canned diced tomatoes, stirring to combine.
Add the chickpeas and hominy to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let cook for 25-30 minutes, allowing the flavors to meld.
Stir in the lime juice, chopped cilantro, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with avocado slices, radish slices, and tortilla chips, if desired.
Serve hot and enjoy as the ultimate hangover cure!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 12.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
