3 tblsp olive oil
1 medium onion, chopped
2 cloves of garlic, roughly chopped
1 small can chickpeas
1 large can diced tomatoes
3 cups of chicken broth
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp italian seasoning
1 bay leaf
salt and pepper to taste
Heat the oil in a large saucepan
Add the onions and garlic. Cook for about ten minutes, until translucent.
Add cumin, cayenne, herbs. Cook 2 minutes stirring constantly.
Drain chickpeas. Add to onion mixture. Drain tomatoes (reserve juice for bloody marys!). Add chopped tomatoes to onion and chickpea mixture. Cook 10 minutes.
Add broth and bay leaf.
Cook 20 minutes.
by Sarah S.’s book, Milwaukee, WI
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
Submitted by: Sarah S