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Caldo Tlalpeño 23, Native American

Here's how you make Caldo Tlalpeño 23, Native American
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  • Servings: 8
  • Prep: 30m
  • Cook: 3h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 23 ounces garbanzo beans (4 cups canned chickpeas, canned)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 (8 ounce) yellow onion, finely chopped
  • 8 cups chicken stock
  • 1 (4 pound) whole chicken
  • 2 corn cobs (shucked and cut into medium-sized pieces)
  • 2 whole (12 ounces) potatoes, cubed
  • 4 whole (12 ounces) carrots, peeled and diced
  • 1 sprig epazote
  • 2 cups green string beans, halved
  • 2 medium (14 ounces) zucchini, sliced and halved
  • 2 chipotle chiles in Adobo, finely diced
  • 1 1/2 cups tomato puree
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1/2 cup cilantro, chopped
  • 1 whole (8 ounce) avocado (pitted, peeled and diced)
  • 3 limes, halved
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a heavy-bottomed pot set over medium heat, saute garlic and onion in the olive oil until tender.

  • Step 2: Add chicken and brown about 5 minutes.

  • Step 3: Add the chicken stock and garbanzo beans. Bring to a boil, reduce heat to low, cover and simmer about 2 hours.

  • Step 4: Remove chicken and set aside to cool.

  • Step 5: Add the corn cob pieces, potatoes, carrots, and epazote to the soup and simmer 10 minutes.

  • Step 6: Add green beans to soup and continue to simmer another 10 minutes. Meanwhile, remove chicken from the bones.

  • Step 7: Add zucchini, chipotle chiles (including the adobo sauce), tomato puree, shredded chicken, and salt and pepper to taste. Simmer another 10 minutes or so, making sure the vegetables are tender.

  • Step 8: Serve soup hot with cilantro, avocado, limes, and cheese on the side to garnish to taste.

We hope you enjoy this recipe!

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