Chicken Tinga Soup

🍲 Chicken Tinga Soup

Ingredients

  • 2 cups leftover chicken tinga
  • 4 cups chicken stock (or broth)
  • 1 cup garbanzo beans (chickpeas), rinsed & drained if canned
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced fire-roasted tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder (optional, adjust for heat)
  • ½ cup diced zucchini (or other squash)
  • ½ cup diced bell pepper (any color)
  • Salt & pepper to taste
  • Juice of 1 lime

Optional toppings: avocado, cilantro, tortilla strips, shredded cheese, sour cream

Instructions

  1. In a large pot over medium heat, sauté 1 diced onion, 2 minced garlic cloves, and ½ cup diced bell pepper in a splash of oil until softened (4–5 minutes).

  2. Add 1 tsp cumin, 1 tsp chili powder, 1 cup diced fire-roasted tomatoes, and 1 cup corn kernels. Stir and cook for 2 minutes.

  3. Pour in 4 cups chicken stock and bring to a simmer.

  4. Stir in 2 cups leftover chicken tinga and 1 cup garbanzo beans.

  5. Simmer gently for 10–15 minutes to blend flavors.

  6. Adjust seasoning with salt, pepper, and the juice of 1 lime.

  7. Add ½ cup diced zucchini and simmer for 5 minutes or until zucchini is al dente.

  8. Serve hot with toppings like tortilla strips, avocado, cheese, and cilantro.

Tips

  • Garbanzos add bulk and protein without making the soup heavy.
  • Add ½ cup cooked rice or spanish rice for extra body.
  • Swap in carrots, poblano peppers, or mushrooms depending on what you have on hand.

🛒 Shopping List

Produce

  • 1 medium onion
  • 2 cloves garlic
  • ½ cup zucchini (about ½ small zucchini)
  • ½ cup bell pepper (any color, about ½ pepper)
  • 1 lime
  • (Optional) avocado
  • (Optional) cilantro

Pantry

  • 4 cups chicken stock (or broth)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup fire-roasted diced tomatoes (canned)
  • 1 cup garbanzo beans (canned or pre-cooked)
  • 1 tsp cumin
  • 1 tsp chili powder (optional)
  • Salt & pepper

Optional Add-Ins

  • ½ cup cooked rice (for extra bulk)

Garnishes

  • Tortilla strips (or tortilla chips)
  • Shredded cheese (cheddar, Monterey Jack, or queso fresco)
  • Sour cream