Chicken, Chipotle, and Garbanzo Bean Soup |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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Easily made in the crockpot. Ingredients:
2 boneless skinless chicken breasts |
4 cups chicken stock or 4 cups chicken broth |
2 (15 ounce) cans garbanzo beans, drained and rinsed |
2 chipotle chiles in adobo, seeded |
2 tablespoons adobo sauce |
6 green chilies, chopped |
1 teaspoon dried oregano |
1 teaspoon garlic powder |
3/4 cup chopped green onion |
1 cup cubed monterey jack cheese |
2 limes |
cilantro |
Directions:
1. Add the first 8 ingredients to a slow cooker.
2. Cover and cook on LOW for 5-7 hours.
3. Thirty minutes before ready to serve, take chicken out and shred chicken meat; return shredded meat to slow cooker.
4. Add in the green onions; cook on LOW until ready to serve.
5. Divided the cubed cheese equally into soup bowls.
6. Ladle the soup into the bowls, over the cheese.
7. Add juice of 1/2 lime into each bowl; garnish with cilantro.
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