Be the first to Crockpot soup with Mexican seasonings, celery, summer squash, chickpeas, and other ingredients.
Cook Time: 8 hours
Ingredients:
- 3 to 3 1/2 pounds chicken parts (1 broiler-fryer, cut up)
- 1 medium onion, quartered
- 1 rib celery, cut up
- 1 dried bay leaf
- 2 teaspoons salt
- 6 whole peppercorns
- 1/2 teaspoon ground cumin
- 1/2 tsp. dried oregano
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 small yellow summer squash, sliced
- 1 cup canned chickpeas (garbanzos)
- 1/4 cup chopped fresh cilantro or parsley for garnish
Preparation:
Wash chicken (or turkey) well. Place in crockery pot.
Add 1 quart water, onion, celery, bay leaf, salt and
peppercorns. Cover and cook on LOW for 7 to 8 hours, or until tender. Lift chicken from broth and let cool. Remove meat from bones and cut into small pieces.
Strain broth and return to crockpot. Turn heat
to HIGH. Add cumin, garlic powder, chili powder, oregano, summer
squash and chick-peas. Cover and cook for 1 hour longer. Add the chopped chicken
and heat through. Ladle into bowls and top with chopped cilantro or parsley.
Makes 6 servings.
Shared by Peggy
Makes 6 servings.
Shared by Peggy
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