0 Preheat oven to 400 and place red pepper and poblano on foil lined roasting pan. Let roast for about 30 min flipping half way until they start to brown. On a separate roasting pan lined with foil, place 1 1/2 - 2 cups of frozen corn or about 1 frozen bag spread out evenly. Let roast for about 30 min mixing occasionally until corn turns golden brown.
1 Chop the red onion and sauté in a large pot for about 5-7 min stirring occasionally until onions are translucent.
2 Add the garlic, salt, pepper, and cumin to the onion and sauté for another 2 minutes.
3 Deseed the poblano and red pepper when cooled enough to handle and then chop and add to the pot.
4 Stir in fire roasted tomatoes and veggie broth
5 In a food processor blend one can of drained chickpeas, 1/2 cup nutritional yeast, 1 cup salsa, and 1 cup of corn until smooth.
6 Pour the chickpea mixture into the large pot and stir until everything is combined. Add the black beans, remaining corn, and lime juice. Add optional shredded chicken
7 Let the mixture simmer for about 15 minutes stirring occasionally so the bottom of the soup doesn't burn and then add in cilantro and any extra salt and pepper to taste
8 Toppings can include but are not limited to tortilla chips, avocado, sour cream, and cheese.
9 Yields 6 bowls and can be stored in an airtight container for up to 4 days in the refrigerator. Also freezes well in an airtight container for up to 3 months.
