Jan 15, 2012

My husband and I both loved this soup, but I must admit it was a little on the spicy side even for me. The chili powder is super strong in this recipe!  Next time I make this I would probably only add one tablespoon of chili powder. It can be a little chocking. If you don’t like spicy, then this is not a recipe for you unless you tweak it a bit. What I loved about this recipe is it’s filling, and it’s low in calories. 86 Calories per serving*

Makes 4 1/2 cups Serves 6= ¾ cup each
  • 1 (14.5-oz) can of fire-roasted tomatoes with medium chilies (I used mild Rotel)
  • 1 (15-oz) can of chick peas (I used Great Northern less calories)
  • 2 cloves garlic, chopped
  • 2 cups vegetable or chicken broth 
  • 2 tbsp. chili powder
  • 1/4 cup lime juice 
  • 1/2 cup chopped cilantro
  1. Place tomatoes, chick peas and garlic with the broth and chili powder in large pot, and bring to a boil. 
  2. Lower the heat and simmer for about 10 minutes. 
  3. Enjoy! (I added everything to the pot at one time and let it cook. Super simple, and fast!)
Recipe Source

*calculated on myfitnesspal.com

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