2 chicken breasts (boneless, skinless)
6 cloves garlic, divided
1 or 2 tomatoes (large)
1 tbsp. cumin
olive oil
1 onion, chopped
1 to 1 1/2 cups uncooked rice (use less if desired)
1 cup sliced fresh carrots (optional)
1 chicken bouillon cube (I use Knorr)
1 (15 oz.) can garbanzo beans
chopped cilantro (fresh)
salt and pepper, to taste
2 jalapeno peppers

In a pot of water, boil the chicken breasts with 2 cloves of garlic and some salt.

In a food processor, put tomato (cut in large pieces), remaining 4 cloves of fresh garlic, cumin, some salt and pepper. Blend it to a thick liquid. Set aside.

In the pot you intend to cook the soup in.... put some olive oil, the onion and rice (and carrots if desired) in the pot. Cook til the rice is golden but not brown.

When the chicken breasts are cooked, remove them from the water but keep the water on the stove and hot.

In a frying pan with some olive oil, brown the outside of the chicken breasts then chop coarsely.

When rice and onion are ready, add the tomato blend to the rice and onions.

Add chopped chicken to the rice mix.

Pour the water from the chicken breasts into the rice mix.

Add the chicken bouillon cube and garbanzo beans.

Stir to mix but don't over stir.... it seems to be the secret is not to stir too much.

Add chopped cilantro (I used about 1 cup) and whole jalapenos (I removed the stem and seeds).

Let this cook on medium-low until the rice is cooked. I add more hot water as needed and season with salt and pepper to taste. Enjoy!

Submitted by: Carolyn H.