Total Time
Prep 15 mins
Cook 30 mins

A traditional spicy chicken soup from the heart of Mexico!

Ingredients Nutrition


  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!
Most Helpful

This soup was very simple to make and came together quickly. It was a great way to use up leftover chicken that we had grilled on a beer roaster a few days ago. I used jasmine rice, and I used a 15.5 oz can of garbanzo beans (this did not seem like too many beans). The only other modification that I made was that I added a little bit of leftover grilled bell pepper. I found the soup to be hearty and flavorful. I garnished my bowl with lots of fresh cilantro from the garden, which I just stirred into the leftovers in the pot afterwards. I thought the cilantro really made the soup and is a must. I also tried my soup with a little bit of shredded cheddar on top, and this seemed to be a nice, but unnecessary, addition. Thanks for posting this soup. I would make it again.

Dr. Jenny July 21, 2010