Spicy Chicken Posole Soup with Garbanzo Beans
/It’s been raining again, and in fact, flooding in my old stomping grounds of San Jose, CA. Yikes! It’s too bad that we’ve needed rain so much here in California and somehow it decided to all come down at once. I hope all of my friends on social media in San Jose are doing okay.
With this weather, I wanted to make something spicy and soupy, but easier than said than done for a weeknight. When Adrian came home from the gym last night, I was just getting started on the soup, with a simple mise en place on the table. But after sitting down and catching up on the news for a few minutes, it was done! He was shocked and actually thought I was joking until I served up this big bowl of soup.
So, to cut this short story shorter, this soup is satisfying, delicious, and perfect for when your weather is cold, rainy, or even snowy. PS: if you’re wondering why our posole looks extra spicy (those cute little Thai chilies), we infused our bottled tomatoes with them last summer, and dang are they good too!
Spicy Chicken Posole Soup with Garbanzo Beans
Time: 20 Minutes
Serves: 6
Ingredients
2 tbsp olive oil
1 medium red onion, thinly sliced
2 jalapeños, seeded, halved lengthwise, thinly sliced
6 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tsp ground cumin
2 tsp Mexican oregano
1 tbsp New Mexico or red chili flakes
6 cups chicken broth
1 28-oz can garbanzo beans, drained and rinse
1 28-oz can crushed tomatoes
2.5 cups rotisserie chicken, shredded
To Serve
Sour Cream
Lime wedges
Directions
In a large skillet or Dutch oven, heat olive oil over medium heat. Add red onion, jalapeño, and garlic. Season with salt and pepper and cook until onions are soft, about 8-10 minutes. Stir in cumin, Mexican oregano, and New Mexico chili flakes and cook for another minute.
Add broth, garbanzo beans, and tomatoes to skillet. Bring to a boil and stir in chicken. Cook until chicken is heated through. Season to taste with salt and freshly ground black pepper.
Ladle posole into bowls and dollop with sour cream. Squeeze over lime wedges and serve.
