Mexican chickpea and chicken soup (Tlapeño soup) from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 124) by Steve Sando

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for lard, and vegetable broth for chicken broth.

  • vicki_fmh94k on April 27, 2026

    I loved this soup, it’s delicious! I did cut the chipotle in half cause I’m sensitive, and it was perfect. I added about 1T salt, only used 4 cups broth and topped it with the avocado and lime juice to serve. Also paired it with sourdough bread to help sop up the broth.

  • meginyeg on November 04, 2025

    We thought this was delicious. I added mushrooms just because I had some to use up. Served it over rice. Will have again.

  • lean1 on March 08, 2025

    Way Way Way too hot with just one chili. Can't imagine using two. I would probably half the chili and remove the seeds and add many more vegetables.

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