INGREDIENTS

INSTRUCTIONS

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. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6222 broadcast
04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-15-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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