SW Chickpea Soup

This hearty chickpea soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you'll find this recipe very rewarding in a feisty sort of way.


- Dried chickpeas - Dried navy beans - Lard - Bay leaves - Vegetable oil or olive oil - Chicken thighs or breasts or both - Salt & freshly ground black pepper - Sweet onion - Dried onion flakes

You’re going to love this recipe and especially if you’re not a beef eater. Chunks of chicken, white beans and chickpeas come together for a hearty flavorful chickpea soup recipe.

Cook the dried chickpeas and beans. The crockpot is my tool of choice to cook dried beans to use in any type of soup. It’s easy.


You’re ready to cook the Soup: Heat 2 tablespoons of olive oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper.


Add the chili powder, Mexican oregano and dried onion flakes. Add the chicken broth and bring to a simmer.


Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes.


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