Ingredients:
1 teaspoon canola oil
1 tablespoon minced garlic
1 tablespoon chili powder
1/2 teaspoon ground cumin
4 cups chicken broth
1 (19 ounce) cans chickpeas, rinsed
1 (15 ounce) cans solid-pack pumpkin
1 cup corn kernels, frozen or canned
3/4 cup bottled mild salsa
shredded cheese (optional)
sour cream (optional)
Directions:
Heat oil in a 3-qt saucepan.
Add garlic, chili powder and cumin.
Stir over medium heat for 1 minute.
Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
Ladle into soup bowls and garnish with cheese and sour cream, if desired.
Servings: 4
Time preparation: 3 min.
Time total: 15 min.