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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 ...
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, ...
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 ...
Next I add the carrots, peas and two cans of garbanzo beans (after straining) and mix well.
Next add the chipotle pepper -- I've started buying chipotle powder from the spice aisle, it's a bit more cost effective. I used to buy the Goya brand ...
Next I dice the chicken and then place it into a sauce pan of boiling water. Here I just want to cook the chicken long enough so that ...
The potatoes are a new experiment for my version of this recipe. The soup is already extremely hearty and potatoes would only add to that. I may or ...
Allow the soup to simmer on low heat for at least six to eight hours. When you're ready to eat, dice an avocado and add it to the ...
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