- 3-3 ½ pounds chicken thighs 3 celery stalks, diced 2 ½ cups diced carrots 2 cups diced onion 1 red pepper, diced 4 cloves of garlic 2 ½ quarts cold water 1 ½ teaspoons dried oregano 4 ? 4oz cans chopped mild green chilies (16 oz) 1 - 15 oz can garbanzo beans, drained 1 ? 15 oz can pinto beans, drained 16 oz mild or medium salsa 1 teaspoon salt Tabasco
GarnishesNacho chips Avocado Chopped Cilantro Lime wedges
Combine chicken, celery, carrots, onion, red pepper, garlic and water in the crock pot. (It may require less water depending on the size of the crock pot.) Set the temperature control to high, cover, and bring to a boil. This may take several hours depending on the crock pot.
Skim as much fat as possible from the top of the liquid. Add oregano and green chilies. Turn heat to low and continue cooking until the chicken is very tender (about 2 hours).
Remove the chicken from the pot and de-bone. Put the thighs meat back into the crock pot and add garbanzo and pinto beans and salsa. Replace the cover and cook for an additional 30 minutes.
Add salt and Tabasco to taste.
Serve the soup with nacho chips, diced avocado, chopped cilantro, and lime wedges.