Step 1

In a large stockpot, either cook the bacon and remove leaving the bacon grease for your sofrito, or heat the butter or olive oil.

Step 2

Add onion, red pepper, and garlic and cook until softened. Add the chicken, one cup of broth, and the salt and bring to simmer.

Step 3

In a blender, add the can of tomatoes, one cup of chicken broth, and the ketchup.  Blend until smooth and add to the pan with the sofrito and chicken.

Step 4

Next you will add one can of undrained garbanzos and the optional carrots to the pot and stir. Bring back to a simmer. At this point, you can add drained garbanzos and chicken broth until you get the consistency of broth that you desire. For me, I like to have a lot of chickpeas and a pretty brothy soup. Add salt to taste, and bring to a boil on medium-high, then cook, stirring occasionally, for about 25 minutes to let the flavors really blend.

Step 5

I usually add the cilantro about 5 minutes before serving, or you can garnish the soup with fresh cilantro on top. Season with salt and pepper to taste.

Step 6

This soup is traditionally served in a deep bowl with white rice on the bottom and covered with soup. I like to forgo the rice and eat with tortilla chips and avocado slices. ¡Buen provecho!