INGREDIENTS
½ tablespoon olive oil
1 medium white onion, chopped
1 can mild green chiles (or sub 2 seeded and diced jalapenos)
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
1/4 teaspoon dried oregano
4 cups low sodium chicken broth
2 (15 ounce) cans chickpeas, rinsed and drained
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
3 cups shredded, cooked chicken breast (can also used shredded rotisserie chicken)
½ cup frozen corn
1 medium lime, juiced
1/3 cup fresh, chopped cilantro
For garnish:
Tortilla strips or chips
Extra cilantro
Avocado slices
Extra lime wedge
Method
- Start by adding 1 ½ cups of the rinsed and drained chickpeas (from one of the cans) and ½ cup water to a blender. Blend until somewhat smooth, adding a little more water if necessary.
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes. Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, blended chickpeas, remaining whole chickpeas and salt and pepper. Simmer on low heat for 20-30 minutes.
- After 20 minutes, stir in the shredded chicken breast, corn, fresh lime juice and cilantro. Allow to cook for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!
