Serves: 8
Ingredients
- 3 ½ pounds chicken thighs, skinless and trimmed of fat
- 1 ½ cups diced celery stalks
- 1 cup diced carrots
- 2 cups diced onion
- 1 ½ cups diced red pepper
- 1 ½ cups diced poblano chiles
- 6 large or 8 smaller cloves of garlic
- 2 ½ quarts cold water
- 2 teaspoons dried oregano leaf
- 2 bay leaves
- 1 teaspoon MSG
- 1 ½ teaspoons salt
- 1 ½ teaspoons chile ancho or chile powder
- ½ teaspoon cumin powder
- 15 oz can garbanzo beans, drained
- 15 oz can pinto beans, drained
- 16 oz mild or medium salsa
- Tortilla chips
- Diced avocado
- Grated cotija cheese
- Chopped cilantro
- 8 lime wedges
Instructions
- Combine chicken, celery, carrots, onion, red pepper, poblano chile, garlic, and water in the large stock pot.
- Bring to a boil and immediately skim off any foam that appears.
- Reduce heat to a simmer and add oregano, bay leaves, MSG, salt, chile ancho or chile powder, and cumin. Simmer until the chicken is tender (about 1 hour). If the water reduces too much, simply replace with additional water.
- Remove the chicken from the pot and when cool enough to handle, remove the bones trying to keep the chicken in as large of pieces as possible.
- Put the thigh meat back into the stock pot and add garbanzo beans, pinto beans and salsa. Cover pot and cook for an additional 20-30 minutes.
- Add more salt or hot sauce to taste.
- Serve the soup with garnishes on the side.
- Calories: 370
- Fat: 12g
- Cholesterol: 100mg
- Protein: 35g
- Sodium: 1110mg
- Carbohydrate: 29g
- Fiber: 4g