Garbanzo Chipotle Soup Chowder
Warm up with the bold, smoky flavors of Garbanzo Chipotle Soup Chowder, a rich and hearty twist on classic chowder that’s the perfect blend of comfort and spice. This vibrant soup features creamy garbanzo beans, tender russet potatoes, and an aromatic medley of sautéed onions, carrots, and celery brought to life with chipotle peppers in adobo sauce, smoked paprika, and ground cumin. Partially blended to create a luscious texture while retaining satisfying chunks, this chowder is finished with a swirl of heavy cream—or coconut cream for a dairy-free option—for a velvety finish. Garnish with fresh cilantro and a squeeze of lime for a zesty pop, making this one-pot meal irresistibly flavorful and ideal for a cozy dinner. Perfect for anyone craving a plant-based, smoky, and slightly spicy soup that’s ready in under an hour!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 large Carrot, diced
- 1 medium Celery stalk, diced
- 2 medium Russet potatoes, peeled and diced
- 2 cups Canned garbanzo beans, rinsed and drained
- 4 cups Vegetable broth
- 2 Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 cup Heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced potatoes, garbanzo beans, and ground cumin. Stir everything together to coat the vegetables and beans with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover the pot.
Let the soup simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Stir in the chopped chipotle peppers, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.
Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for a hearty consistency. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, puree it, and return it to the pot.
Stir in the heavy cream (or coconut cream if dairy-free), and let the soup heat through for 2-3 minutes. Adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro, if desired.
Serve with lime wedges on the side for an extra zesty finish.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 39.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6106 mg | 130% | |
*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.
