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Caldo Tlalpeño




Source of Recipe


the web


List of Ingredients




chicken breast 1
chicken broth 6 cups
garbanzo bean (canned) 1 cup drained
garlic clove 2
oil 1 tbsp
carrot 1 medium size - peeled and chopped
onion 1/2 medium - chopped
chipotle chile (canned) 2 tbsps seeded and sliced thin
epazote 1 tbsp sprig
salt 1 tbsp to taste
avocado 1 pitted, peeled, and cubed
cilantro 2 tbsps chopped
lime 2 sliced thin
tomato 1 chopped
serrano chile 1 seeded and diced


Recipe



In a large saucepan combine the chicken, chickpeas, garlic and chicken broth.
Cook over medium heat for 20 minutes until the chicken is cooked.
Remove the chicken, allow it to cool, and shred.
In a frying pan heat the oil and sauté the onions and carrots until the onions are translucent then add to the soup.
Add the chiles and epazote to the soup and cook for an additional 20 minutes.
Add the shredded chicken.
Add salt to taste.


Serves 6.