Chicken Rice Soup with Garbanzos and Green Chile

mexican chicken rice soup

From January 14, 2006:  This is a simple version of a Mexican soup called caldo tlalpeno.  There are numerous variations.  You may use leftover turkey instead of chicken.  1 cup of chopped zucchini (or other summer squash) added towards the end of cooking is a great addition.  The soup is traditionally served with many condiments, like shredded cheese, chopped cilantro, lime juice, chipotles, and avocado.  This recipe makes a pretty big batch.

Chicken Rice Soup with Garbanzos and Green Chile

1/4 cup butter
1 large onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
8 cups chicken stock
1 bay leaf
15 ounce can garbanzo beans, drained
3/4 cup chopped roasted mild green chile
1 cup cubed cooked chicken
1 tsp. ground cumin
salt and pepper

In a heavy sauce pan, warm the butter over low heat.  When melted, add the onion and garlic.  Cover the pan and cook for 5 minutes.  Stir in the rice and saute it briefly until the grains become opaque.  Pour in the stock, add the remaining ingredients, and simmer for 25 to 30 minutes until rice is very soft.  Serve hot.

Recipe source:  The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern New Mexico by Cheryl Alters Jamison and Bill Jamison (The Harvard Common Press, 1995).

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