Unlike my husband, I’m a huge fan of soups. The first thing that I want to eat when winter comes is soups. This soup is special for me. Not only because this is one of the few soups that my husband would enjoy; but also, because it brings me good memories of what friendship actually means. I didn’t grow up eating this soup but it definitely warms my heart making it and even thinking about it. That’s because one of my very good friends taught me how to make it.
I hope you love this traditional Mexican chicken soup. Easy recipe with lots of veggies, chicken, and FLAVOR. You can serve it with quesadillas, chips. avocado and “La cena esta lista!”.+
2 Chicken Breasts
5 Cups of Water
2 Garlic Clove (Minced)
2 Bay Leaves
2 Tbs of Oregano
6 Carrots (Diced)
2-3 Potatoes (Diced)
1/2 (3.5 Oz) Can of Chipotle Peppers
2 (15.5 Oz) Cans of Garbanzo Beans
1/2 Cup of Green Beans
1/2 Diced Yellow Onion
1 (8 Oz) Can of Diced Tomatoes
Salt to taste
1 lime (For garnish)
1 Avocado (For Garnish)
Cotija cheese (For Garnish)
- In a big pot, cook at medium heat chicken breast, water, garlic, bay leaves, oregano, carrots, and potatoes. Simmer for 45 to 50 minutes.
- Remove the chicken breasts and shred it. Keep cooking the other ingredients.
- Add chipotle peppers, garbanzo beans, green beans, onion, diced tomatoes, and salt. Cook for 5 to 10 mins. You can also add more chipotle peppers if you want the soup spicier.
- Serve the soup with the shredded chicken, avocado and cotija cheese on top.
- Add lime if you desire!