Mexicanchickpeasoup Recipes

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MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

Provided by Rillene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
  • While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g

CHICKPEA SOUP I



Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

MEXICAN CHICKPEA SOUP



Mexican Chickpea Soup image

Make and share this Mexican Chickpea Soup recipe from Food.com.

Provided by pines506

Categories     Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs butternut squash, peel, cut in half, seeded and cut in 1-inch chunks
1 red bell pepper, cut in 1-inch chunks
1 onion, cut in 12 wedges
6 large garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
5 cups water
1 (14 1/2 ounce) can chickpeas, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (7 ounce) can corn, drained
1 -2 teaspoon canned minced chipotle chile in adobo
1/2 cup chopped cilantro

Steps:

  • Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
  • Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
  • Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
  • Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
  • Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
  • Stir in roasted vegetables and cilantro; reheat if necessary.

Nutrition Facts : Calories 396.4, Fat 9.3, SaturatedFat 1.3, Sodium 848.9, Carbohydrate 76, Fiber 13.4, Sugar 12.9, Protein 10.9

SLOW COOKER MEXICAN CHICKEN SOUP



Slow Cooker Mexican Chicken Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid)
One 15-ounce can black beans, drained and rinsed
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
1/2 lime, juiced
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

MEXICAN COLD PEA SOUP



Mexican Cold Pea Soup image

This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.

Provided by STUUUAAART

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 11

2 (10 ounce) packages frozen peas, defrosted
½ cup fresh lime juice
2 cups plain yogurt
½ cup olive oil
4 cloves garlic, smashed
1 tablespoon chili powder
2 cups ice water
2 tablespoons kosher salt
¼ cup red bell pepper, chopped, or more to taste
2 tablespoons chopped tomatoes, or to taste
1 tablespoon chopped jalapeno pepper, or to taste

Steps:

  • Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
  • Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.
  • Garnish each serving with red pepper, tomato, and jalapeno.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 19.9 g, Fiber 4.7 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 2100.5 mg, Sugar 11.7 g

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

Make and share this Moroccan Chickpea Soup recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons safflower oil
2 carrots, grated
2 garlic cloves, minced
1 medium onion, chop fine (1/2 c)
1 (15 ounce) can chickpeas, rinse, drain
3 cups vegetable stock
1/3 cup tahini
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3/4 teaspoon cumin, Ground
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon powdered turmeric
1/8 teaspoon cayenne pepper
toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

Steps:

  • In 4-5 quart saucepan, heat oil.
  • Add carrots, garlic, and onion; cook until tender.
  • Set aside.
  • Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
  • Stir pureed mixture into saucepan.
  • Add remaining ingredients including vegetable stock.
  • Cover and cook for 5 minutes to heat through.
  • Top with garnish if desired.
  • •VARIATIONS: Substitute olive oil for safflower oil.

Nutrition Facts : Calories 331.2, Fat 17.9, SaturatedFat 2, Sodium 356.5, Carbohydrate 36.4, Fiber 8.1, Sugar 2.9, Protein 9.7

MEXICAN-STYLE CHICKPEAS



Mexican-Style Chickpeas image

Make and share this Mexican-Style Chickpeas recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 10m

Yield 3 serving(s)

Number Of Ingredients 4

1 (19 ounce) can chickpeas, drained
1 large tomatoes, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder

Steps:

  • Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
  • Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.

SPANISH CHICKPEA SOUP



Spanish Chickpea Soup image

This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.

Provided by Dreamer in Ontario

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
2 medium onions, finely chopped
1 large carrot, chopped
2 1/2 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained)
2 -3 cups vegetable stock, enough to cover
salt and pepper, to taste
1 bay leaf
1 1/2-2 tablespoons butter
3 -4 tablespoons lemon juice, to taste

Steps:

  • Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
  • Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
  • Add stock and bring to boil.
  • Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
  • Remove bay leaf and puree soup.
  • Add butter and lemon juice.
  • Simmer until heated through.
  • Serve hot.

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