This soup is has a little heat to it but it is delicious.
From Tori Ritchie
2 tablespoons vegetable oil
1 yellow onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1/4 cup chopped cilantro, plus leaves for garnish
1 canned chipotle in adobo* chopped (or 2 teaspoons smoked pimenton "picante")
1 quart low-sodium chicken broth
2 cups water
1 can (15 ounces) garbanzo beans, drained and rinsed
1 cup shredded cooked chicken (from a rotisserie bird)
1 cup raw white rice
1 large avocado, diced
1 lime, cut into wedges
1. In a soup pot or Dutch oven, warm the oil over medium-high heat and add the onion and carrot. Cook, stirring often, until vegetables soften, about 3 minutes. Stir in the garlic, chopped cilantro, and chipotle and cool for 30 seconds. Add the broth, water and garbanzo beans. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Stir in chicken at the end to heat it through. Season to taste with salt.
2. Meanwhile, in a separate pan, bring 2 cups water to boil with a pinch of salt, stir in the rice, then cover and simmer until cooked, 18 to 20 minutes.
3. To serve, divide cooked rice among soup bowls. Ladle soup over rice and garnish with avocado and cilantro leaves; add a lime wedge to each bowl to squeeze over the soup.
Note: Do not misread this as "1 whole can" chipotle in adobo...you only want to use one of these fiery little beasts from the can; fish it out with a fork with some of the sauce clinging to it.