Chicken Soup with Chick Peas and Cilantro
1 1/2-2 lbs boneless, skinless chicken thighs, cooked and chopped
1 Tbs. olive oil
1 yellow onion, diced
1 tsp. ground cumin
1/2 tsp. oregano flakes
15 oz. can diced tomatoes, with juice
15 oz. can chick peas, drained
3-4 cups chicken broth
Chopped cilantro, to taste
In a stock pot over medium high heat, add oil; when oil is hot, add onion and cumin, cooking until onion is softened a bit.
Stir in chicken and cook 1-2 minutes, then add tomatoes, chick peas and broth. Bring to a simmer then reduce heat to low. Stir in cilantro and serve.