When dinner needs to happen fast, turn to this creamy chickpea soup that’s pulled together in just 20 minutes. Cream cheese melts right into this zesty soup for a velvety texture that feels cozy and comforting. Garnished with cilantro and crunchy tortilla strips, it’s a one-pot meal that’s weeknight-friendly and crowd-pleasing.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped (about 1½ cups)
3 large cloves garlic, finely chopped (about 2 tablespoons)
2 tablespoons no-salt-added taco seasoning
⅛ teaspoon salt
4 cups vegetable broth
2 (15-ounce) cans no-salt-added chickpeas, rinsed (about 3 cups)
2 small sweet potatoes, scrubbed and chopped (about 2 cups)
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package baby spinach (about 5 packed cups)
Fresh cilantro leaves for garnish (optional)
Tri-colored tortilla strips for garnish (optional)
Heat 2 tablespoons oil in a large saucepan over high heat. Add chopped onion, chopped garlic, 2 tablespoons taco seasoning and ⅛ teaspoon salt. Cook, stirring often, until fragrant and the onion starts to soften, 3 to 5 minutes.
Stir in 4 cups broth, the rinsed chickpeas, chopped sweet potatoes and diced tomatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered and stirring occasionally, until the sweet potatoes are tender, 8 to 10 minutes.
Stir in the softened cream cheese; return to a lively simmer. Stir in 5 ounces baby spinach; cook until wilted.
Divide the soup among 6 bowls. Garnish with cilantro and tortilla strips, if desired.
