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Tlalpeño Soup




Source of Recipe


the web


List of Ingredients




4 chicken thighs (1 1/4 lb), skin removed
3 1/2 cups chicken broth
2 cups chopped plum tomatoes
1 cup each chopped bell pepper and onion
1/2 cup each uncooked converted rice and rinsed canned chickpeas
3 large cloves garlic, chopped
2 chipotle chilies in adobo sauce (from a can), diced (optional)
1/2 tsp each salt and pepper
1 bay leaf

Garnish: shredded Monterey Jack cheese, diced avocado, chopped chipotle chilies in adobo sauce



Recipe



1. Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until chicken and rice are tender.

2. To serve: Place a chicken thigh in each of 4 soup bowls. Add soup and, if desired, top with cheese, avocado and chilies.

Serves 4.