Mexican Chicken Soup
Cold weather makes me long for easy, 1 pot meals that I can eat over and over.
This is a nourishing, FULL-OF-FLAVOR soup that can be easily vegetarian by omitting the chicken. The smoked paprika is an important spice for robustness but regular paprika can be used as well.
Serves 4-6. 45 min prep.
INGREDIENTS
2 TBSP butter or olive oil
1/4 – 1/2 rotisserie chicken – shredded (organic if possible)
2 cans garbanzo beans (chick peas)
1 can diced tomatoes
4 C chicken stock
3 C water
5 carrots, thick cut
1 onion, thick diced
5 garlic cloves, minced
5 bay leaves
2 TSP cumin
1 TSP smoked paprika
1 TBSP salt
Generous freshly ground pepper
juice of 1/2 lime
Cilantro and Avocado to garnish
DIRECTIONS:
Saute the garlic, onions and carrots in butter or olive oil for 5 minutes or until onions are soft.
Stir in cumin, paprika, salt and pepper.
Add remaining ingredients, except garnish, and simmer with lid on for 20 minutes.
Garnish with cilantro and avocado slices.
I like to eat this with white cheddar popcorn – don’t ask me why!
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