Welcome to my sixth (wow - six already!) installment of our Mexican recipe series. This week I'm talking about caldo tlalpeño, one of my favorite soups here. I often order it in restaurants, and I also make it at home.
The key ingredients in caldo tlalpeño are chicken and garbanzo beans. It also gets some vegetables and rice thrown in for extra texture. And then the two ingredients that top off the soup: sliced avocado and a chipotle thrown in at the end. Mmmm, good.
So, from mi casa a tu casa (my house to yours), here's how to make it.
Ingredients
2 chicken breasts
2 carrots, chopped
1 small onion
2 garlic cloves
1 tablespoon uncooked white rice
1 chipotle
pinch of salt
15 oz can of garbanzo beans, drained and rinsed
1/2 cup corn, drained (canned or frozen)
1 avocado
2-3 limes
extra chipotles for serving
How to Make
Fill a large pot with water and add the chicken breasts, carrots, onion, garlic, and rice. Rinse off 1 chipotle pepper and remove its seeds, then add it to the pot. Simmer for 20 minutes.
Add the garbanzo beans and corn. Simmer for 20 more minutes, or until chicken is done.
Remove the chicken and chop it into small pieces; return to the pot.
Serve with sliced avocado, limes and chipotles on the side.
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