Southwestern Chicken and Chickpea Soup
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
- ½ tsp. paprika
- ½ 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 / Tips / 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.Nutritional Information
Calories: 320 kcal | Carbohydrates: 28 g | Protein: 20 g | Fat: 15 g | Fiber: 7 g | Sugar: 2 g
