Instructions: Peel garbanzo beans, if you like, by removing light-colored skin that encases them.

Place chicken pieces, garlic cloves and chopped onion into a soup pot and cover with water. Simmer for 1 hour, seasoning with salt to taste. Skim fat from broth. Then, add rice, garbanzo beans and tomato. Cook for 30 minutes longer, or until garbanzo beans are tender, adding water as necessary. Stir chopped cilantro into soup just before serving.

Serve soup with tortillas and fresh lime wedges. The lime whitens and clouds the soup and produces a delicious, light flavor.

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