This is another catch-up post — we had this spicy (maybe a little too spicy for Lisa) soup last week, but I was too busy to put it up. It comes from Healthy Latin Cooking.

Lisa says:

Spicy!

Chris says:

Yeah, it’s perfect… just the way I like it.

Lisa says:

You always forget that you can always add more spice if you want, but if it’s too hot for me I can’t take spice out.

Chris says:

Take spice out? Too hot? Huh? Just kidding. Okay, next time, I’ll make it less spicy and make mine hotter at the table. You have to admit, though, this is good.

Lisa says:

It *is* really good (but spicy)! I like the garbanzos, we usually don’t have those in our Mexi-soups.

Smoky Chicken-Tomato Soup
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3 canned chipotle peppers
2 tomatoes
1 tbsp olive oil
2 cloves garlic, minced
6 scallions, finely chopped
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
1 15 oz can chickpeas, rinsed and drained
6 cups chicken stock
2 sprigs epazote
salt and pepper

Heat a large nonstick skillet over medium-high heat. Add the tomatoes and roast, turning occasionally, until the skins blackens and blisters. Remove from the skillet and cool, and then use a a paring knife to remove the skin. Transfer to a blender, add the chipotles, and puree until smooth.
Head the oil in a large saucepan over medium-high heat. Add the onions, garlic, and most of the scallions. Cook, stirring, for 5 minutes, or until browned. Increase the heat to high, and add the pureed tomatoes. Cook, stirring, for another 5 minutes or until thickened and your kitchen smells awesome. Stir in the chicken, chickpeas, stock, and epazote. Season with salt and pepper. Reduce the heat to medium and simmer for 20 minutes or until the chicken is fully cooked.
Ladle into bowls and sprinkle with additional scallions.

6 servings