Recipe by LMC7420
A traditional spicy chicken soup from the heart of Mexico!
Top Review by Dr. Jenny
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.
- 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 See How It's Made
- In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
- Add rice and simmer, covered, until rice is done, about 20 minutes.
- Empty can of chipotle peppers with sauce into blender and blend until very smooth.
- 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!
- Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
- Garnish soup with cilantro or epazote leaves and enjoy!