Chicken And Chickpea Tomato Soup

• 2 chicken breasts, chopped into 1/2-inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 14 ounces diced fire-roasted tomatoes
• 1/4 teaspoon ground thyme
• 14 ounces chickpeas, also known as garbanzo beans, drained and rinsed
• 32 ounces vegetable stock
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/4 teaspoon ground cumin
• 1 dash salt
• 1/4 teaspoon black pepper

1. Heat oil in medium sized sauce pan. Add chicken, black pepper, salt, cumin, and paprika. Cook about 5 minutes until chicken gets a little brown.
2. Add onion and garlic and cook another 2-3 minutes until onions are translucent.
3. Add tomatoes and thyme. Cover and cook about 5 minutes until sauce from tomatoes is bubbling.
4. Add chickpeas and vegetable stock. Return to a boil, cover, and simmer for 15 minutes.
5. ENJOY!

chicken breasts, onion, garlic, tomatoes, ground thyme, chickpeas, vegetable stock, olive oil, paprika, ground cumin, salt, black pepper

Taken from www.food.com/recipe/chicken-and-chickpea-tomato-soup-291917 (may not work)