Caldo Tlalpeno
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 quarts good chicken stock or 2 quarts broth
- 1 lb cooked chicken breast, torn into large shreds
- 1 teaspoon dried herbs (marjoram and thyme)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 15 ounces canned garbanzo beans, drained and rinsed
- 1 large garlic clove, minced
- 1 tablespoon chopped fresh cilantro
- salt
- 1 canned chipotle chile, minced
- 1 ripe avocado, for garnish
- 1 large lime, cut in wedges
directions
- Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
- Add the garlic and cook another minute.
- Stir in the chicken broth and garbanzo beans.
- Partially cover the pot, and simmer for 30 minutes.
- Add the chile, cilantro, and shredded chicken to the soup to heat through.
- Ladle the soup into bowls and top with diced avocado.
- Serve with a slice of lime on the side.
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Reviews
-
Excellent recipe! I did modify mine slightly to exclude the beans and carrots then I created a paste with the onions, garlic and chipotle and cooked with the chicken followed by adding the broth. Which resulted in a great flavor profile and I garnished with mexican cheese, cilantro and seasoned tortilla strips.
RECIPE SUBMITTED BY
dawnie2u
san diego, 43