You are here

Chicken Soup Tlalpeno

10min.chef's picture
Ingredients
  Canned chickpeas 15 Ounce (Garbanzos)
  Canned chipotle chiles/1 teaspoon pure chili powder 2 , rinsed, drained, and seeded (Whole)
  Diced carrot 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon
  Diced onion 1 1⁄4 Cup (20 tbs)
  Garlic clove 1 Large
  Chicken stock 6 Cup (96 tbs)
  Fresh herbs 3⁄4 Teaspoon (Marjoram, Thyme, Etc.)
  Bay leaf 1 Small
  Chicken breasts 2 , skinned and boned
  Salt To Taste
  Avocado 1 Small
Directions

GETTING READY
1) Douse chickpeas under running cold water.
2) Cut chilies into 1/16- to 1/4-inch julienne.
3) Trim carrot and make 1/4-inch cube.
4) Peel, halve, and pit avocado and cut lengthwise into 4 wedges.
5) Quarter lime.

MAKING
6) Heat oil in large saucepan over medium heat.
7) Mix carrot and onion and cook for 5 minutes stirring occasionally.
8) Crush garlic, add to pan and stir for another 2 minutes.
9) Add chickpeas, stock, and herbs. Turn heat to medium-high and simmer the soup. Reduce heat to medium-low partially cover saucepan and simmer soup for 30 to 40 minutes.
10) Cut chicken breast into 1/2-inch-wide strips and then into 1/2-inch dice.
11) Take off garlic clove and bay leaf from soup and remove. Add diced chicken and chilies or chili powder. Cook soup in simmering heat for 5 minutes and add salt to taste.

SERVING
12) Spoon soup into individual bowls and float 2 slices of avocado in each bowl. Serve with lime wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Diced
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.17143
Average: 4.2 (14 votes)