Total Time
Prep 15 mins
Cook 45 mins

Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.

Ingredients Nutrition


  1. Heat olive oil in a stockpot on medium heat.
  2. Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
  3. Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
  4. Bring to a boil, then reduce heat to low.
  5. Simmer for 30 minutes, uncovered.
  6. Stir in parsley and check for seasoning.
  7. Add additional salt and pepper if necessary.
  8. Add chickpeas, corn and cumin and bring back to a boil.
  9. Simmer for 5 minutes.
  10. Reduce heat to low.
  11. Stir in cilantro.
  12. Ladle soup into bowls.
  13. Garnish with crushed tortilla chips.
  14. Serve immediately.


Most Helpful

This is fantastic soup! Everyone in my family loved it. It's very easy to make, too. I wanted a hearty soup for the main course, so I used turkey broth instead of vegetable, added some shredded cooked turkey and a minced jalapeno for a touch of heat. I refrigerated over night (our schedule just worked out that way), and added the cilantro when I re-heated. The flavor was perfect. Thanks for sharing - we'll have this often.

PanNan March 10, 2003

I really liked this. It is really versatile, I can have it vegetarian one night and add meat/seafood on another occasion. I added additional veggies also. Have tons leftover in my freezer for future use. Thanks for a great recipe.

diest March 16, 2006

Very good!

ARW May 22, 2004

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