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Caldo Tlalpeño (Tlalpan Soup)

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.

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.

 

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