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Categories:Viewed: 16 - Published at: a year ago
Ingredients
- 4 c. chicken broth
- 1 (15 oz.) can garbanzo beans, drained
- 1 c. chicken, cubed and cooked
- 1 to 2 chipotle peppers, minced or 1 tsp. dried pepper
- dash of liquid smoke
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano, crushed
- 1 medium avocado, sliced
- 1 c. rice, cooked and hot
- 1 c. Monterey Jack cheese, cubed
Method
- Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano.
- Cover and simmer 5 to 10 minutes. Add avocado slices.
- Mound rice and chunks of cheese in soup bowls.
- Ladle in hot soup.
- Serves 6.
