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Mexican Chicken Soup with Chick Peas

Oct 20, 2012   //   by . Recipe section Recipes  //  1 Comment

Caldo Tlalpeño in Spanish is a soup that can stand in as a meal since the chick peas give it weight. And whenever I feel poorly, two bowls of this soup and I am back on my feet the next day.

Mexican Chicken Soup with Chick Peas

By Alison Published: October 20, 2012

  • Makes: 4-6 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 1 hr 5 mins

Caldo Tlalpeño in Spanish is a soup that can stand in as a meal since the chick peas give it weight. And whenever I feel poorly, two bowls of this soup and I am back on my feet the next day.

Ingredients

  • 2 litres Chicken Stock
  • 1 lb Cooked Chicken Breast torn into large shreds
  • 1 teaspoon Marjoram Or Thyme
  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 1 large Carrot peeled and diced
  • 1 400g tin Chick Peas drained and rinsed
  • 1 handful Cilantro chopped
  • pinch Salt
  • 1 Canned Chipotle Chile minced
  • 1 Avocado sliced
  • 1 Lime in wedges

Instructions

  1. Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 minutes. Add the garlic and cook another minute. Stir in the chicken broth and chick peas. Partially cover the pot, and simmer for 30 minutes. Add the chile, cilantro, and shredded chicken to the soup to heat through. Ladle the soup into bowls and top with a slice of avocado. Serve with a slice of lime on the side.
  2. Cilantro = coriander Canned chipotle chile is smoked chile, adds depth to the soup but can be left out if you cannot source or if you don't like the heat. If not available, throw in some red pepper flakes or minced jalapeño.

Rate This Recipe

1 Comment

  • Avatar of Julie

    Ooh that sounds lovely! Looking forward to trying that Alison. :) thankyou!

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