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Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free)

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Move over tortilla soup, there’s a new guy in town! Both healthy and flavorful, this vegan chickpea soup with tequila lime will be your new Mexican favorite!

A blue bowl filed with Vegan Chickpea Soup sitting on a wooden surface and topped with lime wedges

This post was sponsored by Le Creuset and Simply Organic, but the content and opinions expressed are fully my own.

Have you ever made a soup so good and hearty that you could eat it every day? This is how I felt when this creation entered my kitchen! Move over vegan tortilla soup, there’s a new guy in town. Both healthy and flavorful, this tequila lime soup will be your new Mexican favorite!

An overhead shot of vegan Chickpea Soup in a blue bowl topped with avocado and lime wedges

When I got the email from Le Creuset about working together, I was thrilled. I LOVE LOVE their products. They are so well made, work fantastic, and the brand itself is solid in customer service. I have had a dutch oven on my radar for quite some time, so when I got the opportunity to work with one for this job, it was a no brainer. Not only does it look amazing in my kitchen, I am OBSESSED with it. Seriously, I use it multiple times a week! (pssst, check out the surprise before the recipe!)

A blue pot sitting on a stove top to make a vegan Chickpea Soup

Preparing your food in a dutch oven just takes it to a whole new level. The flavors are amazing when you let them develop over time, especially in this vegan chickpea soup. Enter Simply Organic spices.

Has anyone ever done a side by side comparison with an average spice brand and Simply Organic? I have. I used to buy spices from another brand because of the price point. I never thought about there being a difference.

Then one day they were out of my spice, so I bought that spice from another grocery store, which carries mostly the Simply Organic brand. Fast forward to the next day when I used it. Just the aroma itself caught me off guard. It was so much more pungent! Simply Organic is hands down one of the best. Pair them with the Le Creuset brand cookware and we’re talking food heaven.

A photo of three simply organic spices sitting on a wooden surface for making vegan Chickpea Soup

The Secret To Making This Vegan Chickpea Soup..

So back to my vegan chickpea soup. The base itself is quite simplistic actually. The key is dried chickpeas (just soak for at least 4 hours, or up to overnight), the Simply Organic spices and the dutch oven where flavors marinate and become incredible.

Of course you can make this in a regular soup pot, but the flavors won’t be as deep and intense. Once the simple soup base is done, load it with fresh ingredients like avocado, tomato and cilantro and DIG IN. Try to take a breath from time to time.

An overhead shot of ingredients used to make a vegan chickpea soup

A blue bowl filled with vegan chickpea soup and a spoon taking some out

Why you need this vegan chickpea soup in your life:

  • a fun twist to the average vegan tortilla soup
  • the flavors are unique and so tasty, not your average vegan chickpea soup
  • chock full of healthy ingredients so it’s a one pot meal
  • dinner for the entire family, puree it for the littles
  • perfect cozy meal
5 from 1 vote
A blue bowl filed with Vegan Chickpea Soup sitting on a wooden surface and topped with lime wedges
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Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Move over tortilla soup, there's a new guy in town! Both healthy and flavorful, this vegan tequila lime chickpea soup will be your new Mexican favorite!
Course: Main Course
Cuisine: Mexican
Keyword: Mexican soup, soup with tequila
Servings: 4 servings
Calories: 390 kcal
Author: Sophia DeSantis
Ingredients
Optional Toppings:
  • Corn tortillas sliced into thin strips (½-1 per serving)
  • Avocado chopped (¼-½ per serving)
  • Fresh cilantro
  • Fresh tomatoes
  • Fresh lime juice
  • Hot sauce
US Customary - Metric
Instructions
  1. Preheat oven to 300°f (190°C) if using a Dutch oven.
  2. Saute peppers, onions and garlic over medium heat until just soft with only ½ teaspoon of the salt and using broth to sauté (or oil if using oil) until they just begin to get soft.
  3. Add tequila, lime juice and cilantro. Cook until the liquid is reduced by half, it took me about 7-10 minutes.
  4. Add spices, the rest of the salt, and the pre-soaked chickpeas and mix for about a minute. Then add the broth.
  5. Bring it to a simmer, then if using the dutch oven, cover it and put it in the pre-heated oven and allow it to slowly cook for 45-60 minutes. Check at 45 minutes and if the chickpeas aren’t soft yet allow it to cook longer. You can leave it up to 60 minutes to allow it to gain more flavor.
  6. If you are using a regular soup pot, then once the soup starts simmering, turn heat to low and allow it to slowly cook, covered, for 30-60 minutes. Start checking at 30 to make sure you don’t overcook the chickpeas. You can cook it up to 60 minutes as long as your chickpeas don’t get too soft.
  7. Once the soup is done, put tortilla strips in a bowl then pour soup over the top so they can soak and get soft. 
  8. Top with fresh toppings of choice and enjoy! You can also puree it using an immersion blender (or regular blender once cooled) for younger kids or if you have leftovers to make it a little different the next day. It was delicious whole and in pureed form!
Recipe Notes
  • The chipotle powder adds a nice flavor to this soup, but feel free to omit or only put a dash if you don’t like spice. Or if you do, feel free to add more.
  • Depending on the type of broth you use, you may need more or less salt. You can sub some of the broth with water, but remember this may not make your soup as flavorful.
  • If you forget to soak the chickpeas (like I often do) you can also boil them for 20 minutes before using. This soup is designed to cook over a long period of time in order for the flavors to marinate and develop, so the chickpeas will have plenty of time to cook. If you find that they need more time, then cook the soup longer.
  • Tips to prep ahead: Soak chickpeas, chop/dice ingredients.
  • Baby/kid food idea: Puree the soup for kids of all ages to enjoy. Make sure to leave out the spice for the younger kids.
Nutrition Facts
Mexican Tequila Lime Chickpea Soup (Vegan, Gluten Free)
Amount Per Serving
Calories 390 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 1106mg 46%
Potassium 787mg 22%
Total Carbohydrates 53g 18%
Dietary Fiber 14g 56%
Sugars 11g
Protein 15g 30%
Vitamin A 14.7%
Vitamin C 54%
Calcium 10.1%
Iron 32.6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

This post may contain affiliate links or sponsored content. For more information on this, please click here.

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Comments

  6. Love the name of the color “Caribbean”….such a pretty color too. I’d use it to make this Mexican Tequila Lime Chickpea Soup…..I’m actually considering making it tomorrow since I have all the ingredients and it looks so delicious. I love Simply Organic’s – Chili Powder, I use it in all my cooking, it really gives my chili’s a great bold flavor, I won’t use anything else since I found it earlier this year.

    Reply

  10. I would love this!!!! I don’t have a Dutch oven yet, but this veggie mama would love one! What a great bundle of prizes! My favorite brand of spices. Thanks!!!

    Reply

  13. This sounds delicious. My husband won’t eat anything with cumin in it, any recommendations of how to substitute? I’ve tried to only use a little in some recipes, but he can always taste & smell it!

    Reply

    • LOL!! My parents hate it too. You could try adding a little chili powder if you wanted? But definitely start small, like 1 teaspoon at a time. There isn’t really a great for cumin but the chili powder and other spices in here will still be good. Let me know what you do!

      Reply

  14. Oh I can’t wait to try this recipe! Tequila and tortilla soup, my two favorites!
    And I’ve had a Dutch oven on my list for so long now. I always love using the one at my moms house. Need my own.

    Reply

  15. I would definitely use it for yummy soups/chilis especially during the fall season! Thanks for the great giveaway : )

    Reply

  16. This soup looks amazing! Can’t wait to try it! I’m on a tight budget with school right now, so the Dutch oven would be such a wonderful kitchen treat! And you can never have too many quality spices!

    Reply

  19. I would use the Dutch oven to help me along with my transition into vegan lifestyle by cooking lots of soups and stews this fall, to start. 🙂 I know my 4 yr old and 1 yr old would love the food!

    Reply

  21. I’m dying to try this recipe. I love anything that’s tequila & lime, lol. Thanks for the opportunity to try and win the Dutch oven. I’ve always wanted to own Le Creuset, but the practical side of me would never allow me to spend the money.

    Reply

    • Thanks Cindy!! Yes, just use broth. The tequila makes an amazing flavor when cooked off during sautéing so if you ever get some try it with that too!

      Reply

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