Serves 6
345 cal · 50 min
Chicken Soup with Chiles
Recipe GLPR92e18cc16a5aee
A warming, comforting soup featuring tender chicken, roasted tomatoes, and mild chiles, finished with protein-rich beans. This rustic dish is both nourishing and simple to prepare.
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Ingredients
3 pounds chicken pieces, skin removed
water
2 cups tomatoes, chopped
1 clove garlic clove, minced
½ cup onion, chopped
¼ cup mild chiles, canned and diced
2 cups pinto or garbanzo beans, canned or cooked and drained
salt, to taste
black pepper, to taste
Directions
Rinse the skinless chicken pieces under cool water and pat dry with paper towels. Place them in a large saucepan and add enough water to just cover the chicken completely.
Bring the water to a boil over medium-high heat, then reduce heat slightly and maintain a gentle boil. Cook for approximately 25 minutes until the chicken is tender and cooked through, reaching an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
Carefully remove the cooked chicken pieces from the broth using tongs and set them aside on a plate to cool slightly.
Add the chopped tomatoes, minced garlic, chopped onion, and diced mild chiles to the broth in the saucepan. Stir well to combine.
Once the chicken is cool enough to handle, remove the meat from the bones, discarding any remaining bones. Shred or cut the meat into bite-sized pieces and return it to the saucepan with the broth.
Add the drained pinto or garbanzo beans to the soup and stir to combine. Season with salt and black pepper to taste.
Simmer the soup over medium-low heat for approximately 15 minutes, stirring occasionally, until all flavors have melded together and the soup is heated through.
