Chicken Soup with Chick Peas and Cilantro

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If you’re looking for a soup that’s broth-based and flavorful, this is it. I am surprised at how much I enjoy this very basic soup – it’s so dang good! Plus, I like the texture of the chick peas. 

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.

Let’s Get You Cookin’,
Chef Alli 

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