Consomé de Barbacoa con Garbanzos y Arroz (Barbacoa Soup)
A warming, chilli-scented beef broth with chickpeas, rice and shreds of tender barbacoa, finished with onion, coriander and lime.
Made with Mexican chicken stock (caldo de pollo) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £4.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion chunks, carrots and garlic for 5 minutes, until softening.
5 min - 2
Pour in your ready made Mexican chicken broth (see the base recipe), add the oregano and bring to a gentle simmer.
- 3
Stir in the rice and chickpeas. Simmer for 12 minutes, until the rice is tender.
12 min - 4
Add your ready made barbacoa beef (see the base recipe), along with a few spoonfuls of its sauce. Simmer for 5 minutes, until the beef is steaming hot all the way through and the broth is rust coloured.
5 min - 5
Taste and add a squeeze of lime or a pinch of salt. Ladle into deep bowls and top with the chopped raw onion, coriander and lime wedges for squeezing over.
Tips
- The sauce clinging to the barbacoa colours and flavours the broth, so add a couple of spoonfuls with the meat.
- Rice keeps drinking liquid. If you plan leftovers, cook the rice separately and add it to each bowl.
- Barbacoa is traditionally served with a cup of its own consomé. This version stretches it into a full meal.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through, and only reheat rice once. Freezes for 2 months, though the rice softens.
Questions
Is this soup gluten free?
Yes. The ingredients contain no gluten, dairy, egg or nuts. Check your tinned chickpeas and the label on any bought broth if you do not make your own.
Can I leave out the rice?
Yes. Use an extra tin of chickpeas for a lower carb, higher protein soup, or serve with warm corn tortillas on the side instead.
How do I make it spicier?
Add a sliced fresh jalapeño or serrano with the onions, or serve with salsa taquera or hot sauce at the table so everyone can adjust their own bowl.
More made with mexican chicken stock (caldo de pollo)
Crema de Poblano (Creamy Roasted Poblano Soup)
GFEFNFPozole Blanco de Pollo (White Chicken and Hominy Soup)
GFDFEFCaldo de Pollo con Arroz y Verduras (Mexican Chicken Soup with Rice)
GFDFEFSopa Verde de Pollo (Green Chicken and Vegetable Soup)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.