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–+ servings

Southwestern Chicken and Chickpea Soup

Couverts6
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large pot with lid
  • ladle,
  • Soup bowls

Ingredients

  • 4 cups chicken broth
  • 1 15 oz. can garbanzo beans, drained
  • 1 cup chicken cubed and cooked
  • 1-2 chipotle peppers minced, or 1 tsp. dried pepper flakes
  • Dash of Liquid Smoke
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano crushed
  • 1 medium avocado sliced
  • 1 cup rice cooked and hot
  • 1 cup Monterey Jack cheese cubed

Instructions

  • Bring the chicken broth to a boil in a large pot.
  • Add the garbanzo beans, cooked chicken, minced chipotle peppers (or dried pepper flakes), Liquid Smoke, paprika, and crushed oregano to the boiling broth.
  • Cover the pot and simmer the mixture for 5 to 10 minutes.
  • Add the avocado slices to the pot.
  • In each soup bowl, mound some cooked rice and chunks of Monterey Jack cheese.
  • Ladle the hot soup into the bowls over the rice and cheese.

Notes & Wine Advice

Wine Advice:

Pair this soup with a crisp Sauvignon Blanc or a light, fruity Pinot Noir to complement the spiciness and the creaminess of the avocado and cheese.

Nutrition values

Calories: 320 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 15 g | Sugar: 2 g
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Course; Chicken / Soup
Cuisine; United States
Diets; Gluten-Free