Since it is officially fall I figured it was time to start cooking up some delicious warm soups! This recipe was the result of my husband throwing some things together and coming up with a master piece! This soup is a go-to in my house.. it is SOOO good! Give it a shot and let me know how you like it.
4-6 Boneless, skinless chicken breasts
6-8 Cups of water, divided
2 Cans of Garbanzo Beans
1 Cube of chicken bullion
2 Cans of Tomato Soup
1/2 Cup of Chopped green pepper
1/2 Cup of Chopped onions
1 Crushed garlic clove
1 Medium tomato, chopped
1/4 cup Cilantro, rough chopped
1/2 Tsp Crushed Red Pepper or your favorite spicy chili flakes (Optional)
1/2 Tsp of Annatto (for color and optional))
Salt to taste
Pepper to taste
Place chicken breast in a pot with chicken bullion and 3-4 cups of water. (Just enough to cover the chicken). Bring to a boil then cover and simmer for 30-40 minutes.
In another pot pour 4 cups of water and tomato soup and bring to a simmer.
Add in garbanzo beans and tomato and let simmer for 10 minutes.
While the soup is simmering, drain and shred chicken with two forks. The chicken should fall apart very easily.
Chop peppers, onions and garlic and saute in an oiled pan for 2 minutes. Add shredded chicken and annatto to pan. Continue to saute until peppers are cooked and onions are slightly caramelized.
Add the Chicken mix to the soup.
Mix in red pepper or chili powder. (I used homemade habanero flakes made with habaneros I grew in my garden! We like it spicy!)
Add salt and pepper to taste.
Simmer for 10-15 minutes.
Add Cilantro just before serving.
Then sit down relax and prepare to fight off the urge to “slap yo mama” as we southerners would say. Look it up, we are not really slapping our mothers… we love our Moms! 😉
Let me know what you think!