This is a South American soup that I found at a restaurant in Espanola, New Mexico called "El Paragua " that my father and I stumbled onto during a road trip from Albuquerque to Taos a few years ago. It's a chicken based vegetable soup that is usually served in a thin stock broth. Over the past few years I've experimented with various ingredients and ultimately have decided to add cream of chicken soup to thicken the consistency.

Step 1: Ingredients

Here are a list of the ingredients that you're going to need:

- 1lb. of chicken breast (or cutlets)

- 2 cans of garbanzo beans

- 1 onion, diced

- 1 clove of garlic, minced

- 1 chipotle pepper, minced

- Cilantro and/or basil to taste

- Half box of chicken broth

- Salt & pepper to taste

- 1 cup of carrots, chopped

- 1 cup of green peas

- 2 cans of Campbell's Cream of Chicken soup

- Garnish with avocado and lime when ready to eat.

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