Easiest Chickpea Tortilla Soup

This would be my second favorite soup. You can tweak the recipe to make it less or more spicy. I like to put a big dollop or sour cream and cheddar cheese on top of the finished product. I if you need to use up those extra cans in your pantry, this is the recipe to use!

Ingredients (makes 6-8 portions):
1 can of chickpeas, drained (you could also use a chicken  substitute)
½ teaspoon olive oil
3 cloves garlic, minced
1/2-whole jalapeno pepper, seeds removed, finely diced (or a couple of drops of red hot sauce)
1/2 tblsp ground cumin
3 (14.5 ounce) cans vegetable broth
1 can corn
1 can black beans
1 onion, chopped
½ tblsp chili powder
1 tablespoon lemon or lime juice
1 small can of diced tomatoes
1 cup chunky salsa
Corn tortilla chips (crumbled)

Avocado (diced)
Grated vegan cheese
vegan sour cream

1) In a large pot over medium heat, saute the chickpeas, garlic and cumin for about 3 minutes. Add the broth, corn, beans, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2) Break up some tortilla chips into individual bowls and pour soup over chips. Top with the cheese, sour cream, and avocado.