Caldo Tlalpeño 23, Native American
Recipe: #18811
May 04, 2015
Categories: Beans, Chickpeas/Garbanzo, Chicken, Sunday Dinner Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"Garbanzo bean and chicken and veggie soup"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (729.7 g)
- Calories 716.7
- Total Fat - 34.2 g
- Saturated Fat - 6.5 g
- Cholesterol - 626.3 mg
- Sodium - 13245.9 mg
- Total Carbohydrate - 48 g
- Dietary Fiber - 10.7 g
- Sugars - 13.2 g
- Protein - 57.2 g
- Calcium - 210 mg
- Iron - 11.9 mg
- Vitamin C - 60 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a heavy-bottomed pot set over medium heat, saute garlic and onion in the olive oil until tender.
Step 2
Add chicken and brown about 5 minutes.
Step 3
Add the chicken stock and garbanzo beans. Bring to a boil, reduce heat to low, cover and simmer about 2 hours.
Step 4
Remove chicken and set aside to cool.
Step 5
Add the corn cob pieces, potatoes, carrots, and epazote to the soup and simmer 10 minutes.
Step 6
Add green beans to soup and continue to simmer another 10 minutes. Meanwhile, remove chicken from the bones.
Step 7
Add zucchini, chipotle chiles (including the adobo sauce), tomato puree, shredded chicken, and salt and pepper to taste. Simmer another 10 minutes or so, making sure the vegetables are tender.
Step 8
Serve soup hot with cilantro, avocado, limes, and cheese on the side to garnish to taste.
Tips
No special items needed.
0 Reviews
You'll Also Love
