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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A delicious soup that is a breeze to make if you use leftover chicken and rice . Found on internet Ingredients:
4 cups chicken stock |
1 cup cooked chicken, shredded |
1 cup cooked rice |
1 cup canned chickpeas (no juice) |
1 chipolte, seeded and finely chopped (it's easiest to get these smoked jalapenos in cans) |
pinch of oregano |
garnish: 1 cup grated monterey jack cheese and 1 chopped avacado |
Directions:
1. Heat the stock in a large saucepan, then stir in the chicken, rice, chickpeas, chipotle pepper, and oregano. Let simmer for 5-10 minutes, until all ingredients are heated through.
2. To serve, ladle into bowls and top with cheese and avocado.
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