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Mexican   -   Southwestern Soup   adapted from unknown

  • 1 Cup cooked chicken or turkey meat -- in bite-sized pieces
  • 1 Cup rice -- cooked
  • 1 Quart rich chicken broth
  • 1 Cup garbanzo beans -- cooked
  • 1/4 Teaspoon leaf oregano
  • 2 Whole chipotle pepper -- chopped
  • 1/4 Teaspoon Rosemary
  • 1 Packet Sazon Goya Seasoning
  • 1 Cup Monterey Jack or Muenster Cheese -- cubed
Directions Heat broth to boiling and add chicken (or turkey), garbanzos, chipotle pepper, rice and oregano. Serve in large individual bowls, and add cheese pieces prior to serving.
CHEF'S NOTE: The proper name of this soup is Caldo Tlalpeno. The chipotle pepper called for is a special smoked chile pepper, properly called the chile chipotle adobado, available from specialty shelves in the grocery store in cans.
Serves 4
Time to Make 0:10

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