Spanish-Style Chicken & Chickpea Soup
Ingredients
- 2 Tbsp olive oil
- 1 large onion, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 medium yellow squash, diced (about 1 cup)
- 1 cup shredded cooked chicken
- 1 cup rinsed drained canned chickpeas (garbanzo beans)
- 4 cups chicken bone broth
- 1 cup packed coarsely chopped baby spinach
Instructions
- Heat the oil in a 6-quart saucepot over medium heat. Add onion, red pepper, paprika and half the salt and black pepper and cook for 7 minutes or until vegetables are well browned and caramelized, stirring often (caramelizing here means to brown the natural sugars in the vegetables for sweeter and more complex flavors).
- Stir in the squash, chicken, chickpeas and remaining salt and black pepper. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce heat to low. Cover and cook for 15 minutes or until squash is tender. Stir in the spinach and cook for 2 minutes or until wilted. Season to taste.
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