Chicken Soup with Chiles

40 min · Serves 6

Based on a recipe from Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 3 lbchicken pieces, skin removed
• 2 cupstomatoes, chopped
• 1garlic clove, minced
• ½ cuponion, chopped
• ¼ cupmild chiles, canned and diced
• 2 cupspinto or garbanzo beans, drained
• salt and pepper (optional)

How to cook it

1. Put the chicken pieces into a large pot and pour in enough water to submerge them.
2. Bring the pot to a medium-high heat and simmer for 25 minutes until the chicken is fully cooked and tender.
3. Take the chicken out of the liquid.
4. Stir the tomatoes, garlic, onion, and chiles into the broth.
5. Pull the chicken meat off the bones and add it back into the pot.
6. Mix in the beans and season with salt and pepper to your preference.
7. Let the soup simmer for another 15 minutes before serving.

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