Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
24
High
Nutrition per serving
Calories521.1 kcal (26%)
Total Fat29.1 g (42%)
Carbs51.7 g (20%)
Sugars13.7 g (15%)
Protein14.2 g (28%)
Sodium1073.1 mg (54%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
1yellow onion
medium, chopped
3 clovesgarlic
large, finely chopped
2 tablespoonsno-salt-added taco seasoning
⅛ teaspoonsalt
4 cupsvegetable broth
2 x 15 ouncecans no-salt-added chickpeas
rinsed
2sweet potatoes
small, scrubbed and chopped
1 x 14.5 ouncecan no-salt-added fire-roasted diced tomatoes
1 x 8 ouncecream cheese
package, softened
1 x 5 ouncebaby spinach
package
Fresh cilantro leaves
for garnish, optional
tortilla strips
Tri-colored, for garnish, optional
Instructions
Step 1
Heat 2 tablespoons oil in a large saucepan over high heat. Add chopped onion, chopped garlic, 2 tablespoons taco seasoning and ⅛ teaspoon salt. Cook, stirring often, until fragrant and the onion starts to soften, 3 to 5 minutes.
Step 2
Stir in 4 cups broth, the rinsed chickpeas, chopped sweet potatoes and diced tomatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered and stirring occasionally, until the sweet potatoes are tender, 8 to 10 minutes.
Step 3
Stir in the softened cream cheese; return to a lively simmer. Stir in 5 ounces baby spinach; cook until wilted.
Step 4
Divide the soup among 6 bowls. Garnish with cilantro and tortilla strips, if desired.
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