Garbanzo Chipotle Soup Chowder

Warm up with the bold, smoky flavors of Garbanzo Chipotle Soup Chowder, a rich and hearty twist on classic chowder that’s the perfect blend of comfort and spice. This vibrant soup features creamy garbanzo beans, tender russet potatoes, and an aromatic medley of sautéed onions, carrots, and celery brought to life with chipotle peppers in adobo sauce, smoked paprika, and ground cumin. Partially blended to create a luscious texture while retaining satisfying chunks, this chowder is finished with a swirl of heavy cream—or coconut cream for a dairy-free option—for a velvety finish. Garnish with fresh cilantro and a squeeze of lime for a zesty pop, making this one-pot meal irresistibly flavorful and ideal for a cozy dinner. Perfect for anyone craving a plant-based, smoky, and slightly spicy soup that’s ready in under an hour!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 large Carrot, diced
• 1 medium Celery stalk, diced
• 2 medium Russet potatoes, peeled and diced
• 2 cups Canned garbanzo beans, rinsed and drained
• 4 cups Vegetable broth
• 2 Chipotle peppers in adobo sauce, chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 cup Heavy cream (or coconut cream for a dairy-free option)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 4 Lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the diced potatoes, garbanzo beans, and ground cumin. Stir everything together to coat the vegetables and beans with the spices.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover the pot.

Step 6

Let the soup simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

Stir in the chopped chipotle peppers, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.

Step 8

Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks for a hearty consistency. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, puree it, and return it to the pot.

Step 9

Stir in the heavy cream (or coconut cream if dairy-free), and let the soup heat through for 2-3 minutes. Adjust seasoning with additional salt or pepper, if needed.

Step 10

Ladle the soup into bowls and garnish with freshly chopped cilantro, if desired.

Step 11

Serve with lime wedges on the side for an extra zesty finish.

Nutrition Facts

Serving size	2424.2 grams (2424.2g)

Amount per serving	% Daily Value*
Calories	2048

Total Fat 92.10g	118%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 5.50g
Cholesterol 134mg	45%
Sodium 6196mg	269%
Total Carbohydrate 269.40g	98%
Dietary Fiber 44.60g	159%
Total Sugars 39.90g
Protein 60.70g	121%

Vitamin D 0IU	0%
Calcium 657mg	51%
Iron 19mg	104%
Potassium 6106mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 11.3%

Carbs: 50.1%