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.
Step 2: The Broth
I make this soup in the morning and let it simmer in a slow cooker all day. When it's ready to eat you can slice up an avocado to add to the soup and garnish the whole deal with a lime.
I start off by combining the half box of chicken broth and the two cans of cream of chicken soup into the slow cooker. I turn the heat on low and mix until the broth has a creamy consistency.
Step 3: Beans & Veggies
Next I add the carrots, peas and two cans of garbanzo beans (after straining) and mix well.