photo by Julie McAvoy
I’m so glad I kept the fabulous broth from my Green Chili Enchiladas. It made for the perfect weeknight meal, quick easy and packed with flavor. I’m still in thesis mode with lots of homework, and I’m sure I will be until graduation. Having something I can get ready in 10 minutes or less leaves me lots of time to be productive, and maybe, just maybe spend a little time with friends.
Full of the tart acidity from lime, this soup finishes with a little heat from the cayenne pepper and chili powder. I topped it with slices of avocado, which gave a creamy finish to each bite. You could also add finely chopped bell peppers for some freshness. Maybe try some zucchini or even cucumber. If you don’t have any on hand, not to worry, it’s good just as is.
Chicken Lime Soup with garbanzo beans
Green Chili Enchilada Broth (saved from making Green Chili Enchiladas)
1 15 oz. can garbanzo beans, rinsed and drained
½ tsp chili powder
½ tsp cayenne pepper
1 avocado, sliced thinly (optional)
Pour broth into a medium saucepan. Add garbanzo beans, chili powder, cayenne and garlic. Bring to a simmer.
Separate between four bowls and top each soup with ¼ of the avocado.http://baguettetastewonderbreadbudget.com/wp-content/uploads/2011/01/Chicken-Lime-Soup-with-garbanzo-beans.pdf