Name: White Chili-Style Chickpea Soup with Corn, Zucchini & Bread Crumbs
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 sticks celery; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 2 cups frozen corn; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 355 ml heavy whipping cream; 3 jalapeño peppers; 1 ½ medium yellow onions; 6 medium zucchini squash; all-purpose flour; black pepper; chili powder; extra virgin olive oil; oregano, dried; panko bread crumbs; salt

White Chili-Style Chickpea Soup with Corn, Zucchini & Bread CrumbsWhite Chili-Style Chickpea Soup with Corn, Zucchini & Bread Crumbs — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ avocados

6 sticks celery

710 ml chicken or vegetable broth

1 small bunch cilantro

2 cups frozen corn

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

355 ml heavy whipping cream

3 jalapeño peppers

1 ½ medium yellow onions

6 medium zucchini squash

all-purpose flour

black pepper

chili powder

extra virgin olive oil

oregano, dried

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and place in a large bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim and small dice celery. Add to the bowl with the jalapeño.

Trim and medium dice zucchini. Add to the bowl.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 4-5 minutes.

Add flour to the pot with the veggies. Cook, stirring frequently, for 1 minute.

Add beans with their liquid (do not drain) and broth to the pot; stir to combine and bring to a boil. Once boiling, reduce heat to low and simmer, stirring occasionally, until beans are tender and soup thickens slightly, 10-12 minutes.

Meanwhile, preheat a skillet over medium heat.

While the skillet heats up, shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Once the skillet is hot, add bread crumbs and toast, stirring frequently, until golden brown, 3-4 minutes. Transfer toasted bread crumbs to the bowl with the cilantro, along with salt, and stir to combine. Set aside.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice.

When the soup has thickened, add cream and corn to the pot, then stir to combine. Remove from heat.

To serve, divide soup between bowls; top with bread crumbs and avocado. Enjoy!

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