Depending on your tolerance for heat, start with half the amount of spice and build up to the desired flavor. Keep the Sriracha sauce on hand for anyone who wants more heat. Serves 6 4 corn tortillas, cut into 1” squares 1 qt low-sodium vegetable broth 1 can (14 oz) low-sodium diced tomatoes 1 can (14 oz) garbanzo beans, rinsed and drained 1 med yellow onion, roughly chopped 1 med fresh jalapeño, seeded and roughly chopped 1/4 c chopped cilantro 1 Tbsp minced garlic 1 Tbsp smoked paprika 1 Tbsp chili powder 1/2 tsp cayenne 1/4 c fresh lime juice 1 tsp salt Chives, lime zest, and Sriracha sauce, for garnish (optional)
- Place all ingredients except lime juice and salt in large pot. Bring to a boil, then reduce to simmer and cover. Cook 30 minutes, stirring every 5 minutes. (The tortillas tend to sink to bottom and will stick or burn if not stirred occasionally.)2. Puree with immersion blender (or in batches using regular blender or food processor) until smooth. If desired, press through fine sieve with back of ladle to achieve smoothest texture and filter out chunks.3. Add lime juice and salt to taste. Garnish and serve hot or chilled. NUTRITION (per serving) 152 cal, 5 g pro, 27 g carb, 5 g fiber, 4 g sugars, 2 g fat, 0 g sat fat, 676 mg sodium Amy Pruess is a recipe developer and the author of the blog Parsley in My Teeth. Follow her on Facebook. MORE: Mark Bittman’s Vegan Red Lentils with Roasted Cauliflower
