Chicken Soup with Chick Peas and Cilantro

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If you’re looking for a soup that’s broth-based and flavorful, this is it. I am surprised at how much I enjoy this very basic soup – it’s so dang good! Plus, I like the texture of the chick peas. 

Chicken Soup with Chick Peas and Cilantro

1 1/2-2 lbs boneless, skinless chicken thighs,  cooked and chopped
1 Tbs. olive oil
1 yellow onion, diced
1 tsp. ground cumin
1/2 tsp. oregano flakes
15 oz. can diced tomatoes, with juice
15 oz. can chick peas, drained
3-4 cups chicken broth
Chopped cilantro, to taste
In a stock pot over medium high heat, add oil; when oil is hot, add onion and cumin, cooking until onion is softened a bit.
Stir in chicken and cook 1-2 minutes, then add tomatoes, chick peas and broth. Bring to a simmer then reduce heat to low. Stir in cilantro and serve.

Let’s Get You Cookin’,
Chef Alli 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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