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BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

SOUTHWEST CHICKEN AND PEPPER SOUP (meat)

4 cups chicken stock
1 to 1 1/2 cups cup cooked chicken, shredded
1 to 1 1/2 cup cooked rice
1/2 cup chopped celery
1/4 cup minced onions
1 cup canned chickpeas (drained) 1 chipotle pepper, seeded and finely chopped (it’s easiest to get these
smoked jalapenos in cans, then wash off the sauce they’re in)
pinch of oregano
1 chopped avocado for garnish
taco chips for garnish

In a large saucepan bring the stock to a boil and then stir in the chicken, rice, chickpeas, onions, celery, chipotle pepper, and oregano. Reduce the heat and then let simmer for 5-10 minutes, until all ingredients are heated throughout. To serve, ladle the soup into bowls and top with avocado and a few taco chips. 

This smoky, piquant, filling, beautiful to look at soup is an explosion of
textures and can be whipped up in less than 1/2 hour.