Prep 30 mins
Cook 0 mins
This is a great soup to serve with a Mexican-themed meal. I like my soup a little spicier so I add a little more "heat" to mine.
- 1 dried ancho chiles or 1 california chilies or 1 new mexico pepper, stemmed and seeded
- 6 cups chicken broth (or 49 oz can)
- 2 tablespoons long-grain white rice
- 1⁄2 cup garbanzo beans, drained
- 1 medium onion, chopped
- 4 ounces diced green chilies (canned)
- 1 medium tomatoes, roasted, peeled and chopped
- 1 medium avocado, diced
- 2 limes, cut into wedges
- 1⁄2 cup chopped fresh cilantro
- In a bowl, pour boiling water over chile and let sit for 10 minutes. Drain and chop chile into medium-sized pieces.
- In a small bowl combine 1/4 cup chopped onion, 2 tablespoons green chiles, and tomato; set aside.
- In a soup pot, bring the broth to a boil and add chile pieces, rice, garbanzos and remaining green chiles.
- Turn heat to low, cover and simmer until rice is tender, about 15 minutes.
- Add cilantro and stir.
- Ladle soup into bowls, and serve with tomato mixture, diced avocado and lime wedges on the side.