From the Pantry Butler kitchen

Chicken Soup with Chiles

6 servings

Chicken Soup with Chiles

Flavorful and filling, this soup is packed with protein making it a full meal. Add extra chiles or a dash of red pepper flakes if you like a spicier soup. USDA MyPlate Kitchen — Pumpkin Post and Banana Beat Newsletters — University of Massachusetts Extension — Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 3 pounds chicken pieces, skin removed
  • 2 cups tomatoes, chopped
  • 1 garlic clove, minced
  • 1/2 cup onion, chopped
  • 1/4 cup mild chiles, canned and diced
  • 2 cups pinto or garbanzo beans, canned or cooked and drained
  • salt and pepper — to taste, optional

Method

  1. Wash hands with soap and water.
  2. Place chicken pieces in a large saucepan and add enough water to cover.
  3. Cook over medium high heat until tender and chicken is cooked, about 25 minutes.
  4. Remove chicken pieces from the broth.
  5. Add tomatoes, garlic, onion, and chiles.
  6. Remove chicken meat from the bones and return meat to broth.
  7. Add beans and salt and pepper to taste.
  8. Simmer for about 15 minutes.

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