Caldo Tlalpeno Food

CALDO TLALPENO

Caldo Tlalpeno image

Categories Soup/Stew Chicken Poach Chickpea Gourmet

Yield Makes about 11 cups, serving 8

Number Of Ingredients 10

Ingredients

8 cups chicken broth
a 1 1/4-pound whole chicken breast with skin and bones
1 onion, halved lengthwise and sliced thin lengthwise
1 1/2 tablespoons vegetable oil
2 carrots, cut into 1/8-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 drained canned whole chipotle chilies inadobo (available at Mexican and Hispanic markets and some specialty foods shops), rinsed, seeded, and cut into strips (wear rubber gloves)
1 avocado (preferably California) for garnish
8 lime wedges for garnish

Steps:

In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool in the broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred the chicken and reserve it, covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.

CALDO TLALPENO

Caldo Tlalpeno image

Make and share this Caldo Tlalpeno recipe from Food.com.

Provided by LMC7420

Categories Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (32 ounce) can chicken broth
1 (10 ounce) can vegetable broth
1 (4 ounce) can chipotle chiles in adobo
1 cup uncooked white rice
1 (10 ounce) can garbanzo beans, drained
1 -2 cup shredded cooked chicken (optional)
fresh cilantro (if you can find it) or epazote (if you can find it)

Steps:

In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
Add rice and simmer, covered, until rice is done, about 20 minutes.
Empty can of chipotle peppers with sauce into blender and blend until very smooth.
Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
Garnish soup with cilantro or epazote leaves and enjoy!

Nutrition Facts : Calories 293.9, Fat 2.4, SaturatedFat 0.5, Sodium 978.4, Carbohydrate 54.7, Fiber 4.4, Sugar 0.7, Protein 11.5

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