| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Chicken broth; preferably homemade |
| 1 |
lg |
Chicken breast; (about 1 1/4 pounds) |
| 1 |
|
Sprig each fresh thyme and fresh oregano |
| 1 |
tb |
Lard or vegetable oil |
| 1 |
|
Yellow onion; diced |
| 1 |
lg |
Carrot; peeled and diced |
| 2 |
lg |
Cloves garlic; finely chopped |
| 2 |
oz |
Cooked ham; cut into 1/4inch dice |
| 1 |
cn |
(15 ounce) garbanzo beans (chickpeas); rinsed and drained |
| 1 |
|
Sprig epazote |
| 1/2 |
ts |
Salt |
| 5 |
|
Canned chipotle chiles; stemmed and thinly sliced |
| 1 |
lg |
Ripe avocado; peeled, stoned, and diced |
| 1 |
lg |
Lime; cut into 6 wedges |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6222
In a very large soup pot, combine the chicken stock and the chicken breast
and bring to a gentle simmer over medium heat. Skim off the foam that rises
to the surface during the first minute or two after it begins to simmer.
Add the herbs, cover and simmer for 9 minutes. Remove from the heat and let
the chicken cool in the broth. Remove the skin and bones from the breast,
shred the meat and set it aside. Strain the broth into a large bowl, skim
the fat from the surface, and clean the pot.
Place the dry soup pot over medium heat and add the lard. Saute the onion
and carrot, stirring occasionally, for about 7 minutes, or until just
beginning to turn golden. Add the garlic and cook for 1 minute more, until
its aroma is released. Stir in the chicken broth, ham, garbanzos, and
epazote. Partially cover the pan and regulate the heat so the soup is
simmering, for 30 minutes. Add about 1/2 teaspoon of salt, tasting to see
if more or less is needed depending on the saltiness of the broth. Remove
the herb sprigs.
Add the chile and shredded chicken to the simmering broth and cook until
heated through, about 2 minutes. Ladle the soup into warm bowls and garnish
each bowl with diced avocado and a wedge of lime.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998
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