Tomato Chickpea Soup with Corn Chips

Serves 4

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

4 cups Super Soup Base

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

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

Source: "Natural Health", January/February 2002

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