Super simple Mexican style chicken and chickpea soup

Source

Ingredients:
1 Tbs of olive oil
1/2 purple onion
2 small carrots
2 medium stalks of celery
4 – 5 cups of chicken stock (if you don’t have chicken stock, you can use water with about a 3/4 Tbs of chicken bouillon- or to taste. I like Knorr pollo or Better Than Bouillon)
2 – 3 small bay leaves
1 large chicken breast
1 can of chickpeas – drained
few sprigs of cilantro
Salt and pepper to taste
Chop the onion, carrots, and celery and add to the heated pan with the olive oil – saute for 5ish minutes and then add the chicken stock, bay leaves, cilantro sprigs, s & p if needed, and chickpeas and bring to a simmer. Let vegetables cook until tender. Meanwhile, cook the chicken however you like (boil or in this case I used rotisserie chicken) and shred into bite size pieces. Remove the wilted cilantro, bay leaves, and add the chicken and cook for another 5 minutes or until soup is heated through again.
This is typically garnished with fresh lime juice, chopped cilantro, avocado, sliced radish – and if you want some heat, finely minced serrano pepper. (: