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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A traditional spicy chicken soup from the heart of Mexico! Ingredients:
1 (32 ounce) can chicken broth |
1 (10 ounce) can vegetable broth |
1 (4 ounce) can chipotle chiles in adobo |
1 cup uncooked white rice |
1 (10 ounce) can garbanzo beans, drained |
1 -2 cup shredded cooked chicken (optional) |
fresh cilantro (if you can find it) or epazote (if you can find it) |
Directions:
1. In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
2. Add rice and simmer, covered, until rice is done, about 20 minutes.
3. Empty can of chipotle peppers with sauce into blender and blend until very smooth.
4. Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
5. Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
6. Garnish soup with cilantro or epazote leaves and enjoy!
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