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Caldo Tlalpeño (Tlalpan Soup)
Tuesday, 19 May 2009
Description
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Ingredients
At a glance
Cuisine
Mexican
Ingredient
Chicken
Cooking Method
Simmer
Heat Level
3
Chile
Chipotle
Meal/Course
Lunch
Dinner
Serves
4 to 6
3 cups chicken stock
1 quart water
1 cup corn cut from the cob
2 carrots, peeled and sliced
2 summer squash, sliced
1/2 cup green beans
1 white onion, sliced
4 cloves garlic, chopped fine
1/2 cup tomato paste
3 chipotle chiles in adobo, chopped
4 boneless chicken breasts, cooked and shredded
4 sprigs cilantro, chopped
Salt and freshly ground black pepper to taste
Crispy tortilla strips for garnish
1 avocado, peeled and sliced for garnish
Methods/steps
In a large pan, combine the stock, water, corn, carrots, squash, green beans, onion, garlic, tomato paste, and chipotles and simmer, uncovered, over medium-low heat for 1/2 hour
Add the chicken and cilantro and simmer, uncovered, over medium-low heat for 1 hour. Add salt and pepper to taste.
Serve with tortilla strips and avocado slices in soup bowls.
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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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Additional Tips
Here is a classic soup from central Mexico. The name comes from Tlalpan, which is a suburb of Mexico City. It takes a bit of time to cook, but it's well worth the effort. Substitute any chipotle hot sauce for the canned chipotles, if desired.