Costa Rican Garbanzo Bean and Chicken Soup

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

 

This month, Eat The World is heading to Costa Rica!

There are so many fantastic recipes to choose from, but I was immediately drawn to this chickpea (garbanzo bean) and chicken soup.  Weather here has been rainy and rather dreary, so this was perfect!

While the kids weren’t thrilled about the beans, Hubs and I welcomed them as a tasty extra protein boost.  

This was slightly reminiscent of Chicken Tortilla Soup, but without the heat.

While this could technically be served with tortilla chips, I loved the traditional rice!

Check out all the wonderful Costa Rican dishes prepared by fellow Eat the World members and share with #eattheworld. 

Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

•  Amy’s Cooking Adventures: Costa Rican Garbanzo Bean and Chicken Soup 
• A Day in the Life on the Farm: Taco Ticos 
• Sneha’s Recipe: Mango Avocado Salsa 
• Culinary Cam: Ceviche De Tiquicia 
• Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)

Recipe Note:

If you cannot find Salsa Lizano (a popular Costa Rican condiment), an approximation (though not perfect) is the following from TheCookful: 2 teaspoons honey, 2 teaspoons ketchup, 1 teaspoon worcestershire sauce and 1 teaspoon hot sauce.

Costa Rican Garbanzo Bean and Chicken Soup

Adapted from Pura Vida Moms and here

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, diced

2 carrots, peeled and diced

4 cloves garlic, minced

1 pound boneless chicken breasts or thighs

4 cups water

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes

1 tablespoon chicken bouillon granules

2 tablespoons low sodium soy sauce

2 tablespoons Salsa Lizano (see note)

2 (15 ounce) can garbanzo beans (chickpeas)

1 bunch cilantro, to serve

Cooked white rice, to serve

Heat the oil in a soup pot over medium heat.  Add the onion, bell pepper, carrots, and garlic, and cook until crisp-tender, about 3 minutes.  Add the chicken and cook for a couple minutes or until beginning to brown.

Stir in the water, tomato sauce, diced tomatoes, chicken bouillon, soy sauce, salsa lizano (or approximation - see note), and beans.  Simmer for 20 minutes or until chicken is cooked through.

Remove chicken and shred.  Return to pot.  Continue simmering until ready to serve.

Serve with white rice and cilantro.

Serves 6

Amy Eats the World in...

1. Cuba: Ropa Vieja (Slow Cooker Beef)
2. Ireland: Cheesy Potato Soup with Irish Ale
   
3. Thailand: Chicken Satay
   
4. Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
   
5. Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
6. New Zealand: Kiwi Burger 
7. France: Fougasse (Provencal Flatbread)
8. Argentina: Chimichurri Sauce
   
9. Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
10. India: Spiced Golden Milk 
11. Poland: Chrusciki (Angel Wing Cookies)
12. Ethiopia: Buticha (Hummus)
13. England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
    
14. Georgia: Lobiani (Bean-Stuffed Bread)
15. Mexico: Crispy Pork Carnitas
    
16. Cambodia: Loc Lac (Shredded Beef with Lime)
17. Israel: Chicken Albondigas (Chicken Meatballs)
18. Finland: Sima (Lemonade) 
19. Puerto Rico: Arroz con Tocino  (Rice with Bacon)
20. Egypt: Ghorayebah Cookies
    
21. Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
    
22. Portugal: Bitoque (Steak & Eggs) 
23. Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
24. Trinidad & Tobago: Trini Macaroni Pie 
25. Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
26. Fiji: Fijian Creamy Lentil Soup (Dhal) 
27. Senegal: Cafe Touba (Senegalese Spiced Coffee) 
28. Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
29. Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
30. Bangladesh: Shemai (Sweet Vermicelli Pudding) 
31. The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
32. Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
33. Jamaica: Chicken &  Pumpkin Soup 
34. Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
35. Sudan: Red Lentil Soup (Sudanese Addas) 
36. Luxembourg: Bouchée à la Reine (Vol-au-Vent)
    
37. Uruguay: Pasta Caruso
38. China: Homemade Fortune Cookies
39. Lesotho: Borotho Bread
40. Scotland: Tattie Scones
41. Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
42. Guyana: Butterflaps
43. Greece: Cabbage Roll Rice Bowls
44. Réunion Island: Rougail Z'Andouille
45. Japan: Yoshinoya Beef Bowl (Gyudon)
46. Australia: Fairy Bread
47. Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
48. Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
49. Turkey: Simit Bread
50. Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
51. Libya: Macroona Imbakbaka (Libyan Minestrone)
52. Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
53. Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
54. Morocco: Kefta Tagine with Eggs in Tomato Sauce
55. Bermuda: Bermuda Triangle Cocktail
56. Philipines: Pork Siomai
57. Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
58. Slovenia: Slovenian Flatbread (Belokranjska Pogača)
59. Lebanon: Ka’ak (Lebanese Purse Bread)
60. Congo: Moambe Chicken (Congo Poulet Moambe)
61. Guatamala: Fiambre (Guatemalan Salad)
62. Austria: Viennese Kaiser Rolls
63. French Polynesia: Vanilla Bean Lemonade
64. Seychelles: Creole Rice
65. Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
66. Brazil: Brigadeiro (Brazilian Fudge Balls)
67. Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
68. Spain: Tortilla Española (Potato Omelette)
69. Afghanistan: Aush (Afghan Noodle Soup)
70. Indonesia: Nasi Goreng with Chicken
71. Denmark: Frikadeller (Danish Meatballs
72. Oman: Omani Bread (Khubz Ragag)
73. Costa Rica: Costa Rican Garbanzo Bean and Chicken Soup