Give your week a little kick with this fun take on a chicken soup. This recipe is bursting with fresh flavors and is always a hit at our house.
Mexican-Style Chicken and Chickpea Soup
Here's what you need:
1lb chicken breasts
6c chicken broth
1 onion chopped or diced (recommend yellow/sweet)
1 carrot, chopped
1 zucchini, chopped
1 can chickpeas (drained and rinsed)
3 tsp minced garlic
2tbsp fresh cilantro, minced
2tsp canned chipotle chili in adobo sauce, minced (less/more for mild/spicier)
Salt & pepper
Heat olive oil in Dutch oven on medium heat. Cook chicken then transfer it to a bowl. Add onions and carrots to pot and cook in until softened and starting to brown (8-10 minutes). Add 1/2 cup of water halfway through to avoid burning. Stir in garlic, chipotle chilis, oregano and thyme. Stir in flour and cook for 1 minute. Slowly add broth and bring to simmer. Add zucchini and chickpeas and continue to simmer 5-10 minutes until softened. While that cooks, shred or chop to bite-sized pieces and add back to soup, add cilantro and salt and pepper to taste. Serve warm.
Tips from your Top Goose
Mix it up by adding 1 cup of Orecchiette pasta pasta when you add in the chickpeas.
Avoid the onion tears by chopping in my favorite kitchen go to Ninja Food Processor. I seriously use it several times a day and can't live without it!
Find helpful product reviews on many of our favorite go-to products in The Silly Goose kitchen from our very own Head Honker at head-honker.com!
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