A vibrant and flavorful soup featuring chickpeas, corn, and a medley of spices, perfect for a hearty meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, diced red bell pepper, minced garlic, and sliced jalapeño to the saucepan. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the cumin, cayenne pepper, and chopped cilantro. Cook for an additional minute to release the spices' aroma.
Cooking the spices briefly enhances their flavor.
Pour in the chicken broth, chickpeas, corn, and diced tomatoes. Bring the mixture to a boil.
Stir well to ensure all ingredients are evenly distributed.
Reduce the heat to low and let the soup simmer for 20 minutes.
Cover the saucepan partially to retain moisture while allowing the soup to thicken slightly.
Serve the soup hot in bowls and top with a dollop of sour cream, if desired.
Add a sprinkle of fresh cilantro for a burst of color and flavor.
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