Chicken-Chickpea Posole

poached chicken tenders, chickpeas, rich tomato broth, jalapeño + cilantro

1706 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 399 | Category: Gluten-Free, Low-Calorie, Low-Carb | Excellent Source of: Fiber, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Chef's Knife
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Stock Concentrate
  • - Chicken Tenders
  • - Chickpeas
  • - Chili Powder
  • - Cilantro
  • - Crushed Red Pepper
  • - Jalapeno & Cilantro
  • - Lime
  • - Minced Garlic
  • - Sliced Yellow Onion
  • - Tomato Paste

Wine Pairings by @grapefriend

A mildly-peachy Vioginier will add the perfect touch to this dish.

Beer Pairings

Opt for a thirst-quenching Light Lager to complement the garlic and cilantro.

TK Table Talk:

When you were growing up what was your dream job? Is any part of that still true?

What To Do:

Chicken-Chickpea Posole - Step 1

1. Prep ingredients: Coarsely chop cilantro and jalapeño. (Set aside some cilantro for garnish). Cut lime in half. Squeeze juice from one half and cut other half into wedges.

Chicken-Chickpea Posole - Step 2

2. Make stock: Stir together chicken stock concentrate and 4 cups very hot water.

Chicken-Chickpea Posole - Step 3

3. Start soup: Heat 1 tablespoon olive oil in a large saucepan. Add onion. Sauté 3 minutes or until tender. Add garlic, ONLY ¼ teaspoon crushed red pepper, chili powder, and tomato paste. Pour in stock. Add chicken, and bring to a boil. Reduce heat and simmer 10 minutes or until chicken is done.

Chicken-Chickpea Posole - Step 4

4. Finish soup: Using two forks, slightly shred chicken. Stir in lime juice, chickpeas, cilantro, and jalapeño. Season with salt and pepper to taste.

To Serve: Divide soup between 2 serving bowls. Top with reserved cilantro and serve with lime wedges.

Pro Tip:

Get the most juice out of the lime by rolling it between your palm and the countertop before cutting in half.
Spice it Up!: Add more of the crushed red pepper to make this soup spicier.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife