Chickpea Tortilla Soup

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 1 to 2 jalapeno peppers, seeded and chopped, optional
• 1/4 teaspoon pepper
• 8 cups vegetable broth
• 1 cup red quinoa, rinsed
• 2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
• 1 can (15 ounces) no-salt-added black beans, rinsed and drained
• 3 medium tomatoes, chopped
• 1 cup fresh or frozen corn
• 1/3 cup minced fresh cilantro
• Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro

1. Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.

olive oil, red onion, garlic, jalapeno peppers, pepper, vegetable broth, red quinoa, salt, salt, tomatoes, corn, fresh cilantro, tortilla chips

Taken from www.tasteofhome.com/recipes/chickpea-tortilla-soup/ (may not work)