Chipotle & Garbanzo Bean Soup

This is another of what I call “Cures what ails ya” recipes. And I love it because the prep is extremely easy. This recipe comes from the awesome cookbook Southwestern Slow Cooking.

Chipotle & Garbanzo Bean Soup
****************************
2 boneless skinless chicken breasts
4 cups chicken stock
2 15 oz cans garbanzo beans, drained and rinsed
2 chipotles in adobo sauce, seeded
2 tbsps adobo sauce
6 green chiles, chopped
1 tsp dried oregano
1 tsp garlic powder

3/4 cup chopped green onions
2 limes
fresh cilantro

Combine all ingredients except the green onions, limes, and cilantro in slow cooker. Cover and cook on low for 5-7 hours. Thirty minutes before serving, remove the chicken from the soup and shred with forks. Return it to slow cooker. Add the green onions. Cook on low until serving time. Add juice from half a lime into each bowl of soup and garnish with cilantro.

Notes: Don’t neglect the lime juice and cilantro! It adds a great flavor. Also, the recipe calls for putting cubes of Monterey jack in the bottom of the bowl before ladling in the soup. Obviously that will up the fat content. I’m not big on cheese anyway, so it’s no problem for me to skip this step. Cheese it up at your own discretion!