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Caldo Tlapeno Recipe

by Global Cookbook

Ingredients

2 quart Chicken broth, preferably homemade 1 lrg Chicken breast, (about 1 1/4 pounds) 1 sprg each fresh thyme and fresh oregano 1 Tbsp. Lard or possibly vegetable oil 1 x Yellow onion, diced 1 lrg Carrot, peeled and diced 2 lrg Cloves garlic, finely minced

2 ounce Cooked ham, cut into 1/4inch dice 1 can (15 oz) garbanzo beans (chickpeas), rinsed and liquid removed 1 sprg epazote 1/2 tsp Salt 5 x Canned chipotle chiles, stemmed and thinly sliced 1 lrg Ripe avocado, peeled, stoned, and diced 1 lrg Lime, cut into 6 wedges

Directions

1. 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 which rises to the surface during the first minute or possibly two after it begins to simmer.
2. Add in the herbs, cover and simmer for 9 min. Remove from the heat and let the chicken cold 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.
3. Place the dry soup pot over medium heat and add in the lard. Saute/fry the onion and carrot, stirring occasionally, for about 7 min, or possibly till just beginning to turn golden brown. Add in the garlic and cook for 1 minute more, till 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 min. Add in about 1/2 tsp. of salt, tasting to see if more or possibly less is needed depending on the saltiness of the broth. Remove the herb sprigs.
4. Add in the chile and shredded chicken to the simmering broth and cook till heated through, about 2 min. Ladle the soup into hot bowls and garnish each bowl with diced avocado and a wedge of lime.
5. Yield: 6 servings

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