Tomato Chickpea Soup with Corn Chips

Serves 4

This recipe uses the Super Soup Base. Quick and easy.

1 14-oz can of chickpeas (garbanzo beans), drained and rinsed

1 cup frozen sweet corn

1 tsp ground cumin

½ cup chopped fresh cilantro

24 corn chips, lightly crushed

Pour soup base in large sauce pan and heat.
Add chickpeas, corn and cumin and bring to a boil.
Reduce heat and simmer for 5 minutes.
Stir in cilantro and ladle into bowls. Garnish with corn chips and serve immediately.

Source: "Natural Health", January/February 2002