• In a 4-quart Dutch oven, cook onion and garlic in hot oil over medium-high heat about 5 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in kidney beans, tomato puree, undrained tomatoes, garbanzo beans, chicken broth, chili powder, jalapeño pepper and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer for 5 minutes more. Remove from heat; stir in cilantro and lime juice. Season to taste with salt and black pepper.

  • To serve, ladle into soup bowls. If you like, top with sour cream, chopped red onions, cheese, and corn chips. Serve immediately.

Nutrition Facts

423 calories; 10 g total fat; 45 mg cholesterol; 1095 mg sodium. 55 g carbohydrates; 35 g protein;