6 cups water
6 chicken bullion cubes
4 chicken breasts, cooked and cubed
1 teaspoon cumin
1 or 2 tablespoons chili powder
1 (29 ounce) can crushed tomatoes
1 tablespoon sugar
1/2 cup rice (brown rice doesn't cook enough in an hour)
1 (15 ounce) can garbanzo beans, undrained
Corn chips
Cheese, grated
Cilantro, chopped
Sour cream
2 limes, quartered
In a large pot, bring water to a boil; dissolve bullion cubes. Reduce heat to low. Stir in cubed chicken, cumin, chili powder, tomatoes, sugar, rice, and garbanzo beans. Simmer for about 1 hour. When ready to serve, add remaining ingredients as toppings to individual servings. Makes about 8 servings.
*Dustin and I love this soup and think the lime is a must have.
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