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Chicken and Chickpea Tlalpeño Soup
This chicken soup gets its smoky heat from chipotle peppers blended into the tomato broth, poured over shredded chicken, chickpeas, carrots and zucchini. The Smart Multi Cooker holds the whole pot on the stove from start to finish, and an electric mixer in a covered bowl makes shredding the chicken quick work.
- Total time
- 115 min
- Prep
- 20 min
- Cook
- 95 min
Ingredients
Method
In the Tupperware Smart Multi Cooker, poach the chicken breasts over high heat in the water with half an onion and 2 garlic cloves. Skim off any foam.
Cut the carrots and zucchini into batons.
Once the chicken is cooked, remove it to shred.
Blend the tomatoes, remaining onions, remaining garlic and chipotle peppers with a little of the poaching broth. Stir the mixture into the pot with the rest of the broth.
Add the carrots and chickpeas and simmer for 15 minutes; add the shredded chicken and simmer 10 more; add the zucchini and simmer a final 10 minutes.
Serve topped with cubes of manchego and fried tortilla strips.
To shred the chicken quickly, place it in a covered mixing bowl and use an electric hand mixer.
