Garbanzo Chipotle Soup Chowder Recipes

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)

Steps:

• Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
• Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
• Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
• Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

GARBANZO GAZPACHO

Steps:

• In a large bowl, combine all the ingredients; cover and refrigerate until serving.

SPICY CHIPOTLE, PORTOBELLO, AND HOMINY CHOWDER

Steps:

• Rinse the mushrooms and set aside.
• In a saucepan, add the salt and sugar to the water, and simmer over moderate heat until salt and sugar are dissolved. Remove from heat, cool to room temperature, and add mushrooms to brine. Allow to marinate for at least 2 hours. Remove mushrooms from brine and gently press between towels to remove excess moisture. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through. Set aside to add to finished chowder.
• To make chowder, heat the olive oil in a deep soup pot. Add the onions, chipotles, and garlic. Saute until soft, but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Simmer gently for 15 minutes. Add the hominy to pot, and simmer to heat through. Correct the seasoning with salt and pepper.
• To serve, slice the smoked portobellos at an angle, and place in warm soup bowls. Ladle the chowder on top and serve immediately.

AUNT PEG'S CHOWDER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
• In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
• Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
• Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

SMOKY COCONUT AND CHIPOTLE GARBANZO SOUP

Steps:

• Saute' tomatoes, onion, celery, pepper, garlic and chipotle peppers in the oils with the spices.
• When the vegetables soften, add the beans with their liquid. Add enough water to make a soup consistency and cook 15-20 minutes at a low boil to meld flavors.
• Add coconut milk and shredded coconut. Season with salt, pepper, and hot sauce.
• * Preferred coconut milk is full fat, Native Forest or Thai Kitchen or you may want to add sweetener, such as one tablespoon honey or unrefined cane sugar.

GARBANZO CHIPOTLE SOUP (CHOWDER)

Steps:

• In a casserole add oil or butter and saute the onions, and garlic on med heat until they have a translucent color. Add tomatoes cilantro and the garbanzo beans and cook for 10 minutes.
• Add the water and salt to taste stirring well all the ingredients in the Casserole, cover it with a lid and cook for 10 more minutes or until the garbanzos are soft.
• Blend half of the soup and the chipotles . Combine everything in the casserole and mix well, let the soup sit for 5 minutes over low heat. Ready to serve Buen Provecho!