Ingredients

3 qts chicken broth

2-3 lbs chicken parts

1 tbsp dried thyme

1 tbsp dried oregano

3 tbsp olive oil

2 sm onions, small dice

3 med carrots, small dice

4 garlic cloves, minced

2 lbs tomatillos, diced

1 tbsp ground cumin

chipotle peppers

2 cans garbanzo beans

salt & pepper

Preparation

  • Bring chicken in chicken broth to boil and skim off any foam.
  • Add dried herbs and simmer until falling apart (30 minutes).
  • Strain broth. Separate meat and reserve.
  • Sautee carrots, onions and garlic for 15 minutes until golden brown.
  • Add back chicken broth and bring to boil. Add water if necessary.
  • Add tomatillos, cumin and chipotle peppers and simmer until tomatillos are soft.
  • Cool and blend with immersion blender.
  • Bring to boil and add garbanzo beans and simmer for 2 minutes.
  • Take off heat and add chicken and set aside, covered for 10 minutes.