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Caldo Tlalpeno

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Mexican 1 Servings

INGREDIENTS

8 c Chicken broth
1 Whole chicken breast with skin and bones, 1-1/4 lbs
1 Onion; halved lengthwise and sliced thin lengthwise
1 1/2 tb Vegetable oil
2 Carrots; cut into 1/8-inch-thick slices
1 Zucchini; cut into 1/4-inch-thick slices
1 cn (19-ounce) 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

INSTRUCTIONS

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)
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.
Makes about 11 cups, serving 8
Gourmet October 1993
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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