Caldo Tlalpeño 23, Native American
Created by dienia b on May 4, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 3h
- Recipe #18811
Ingredients
- 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
How to Make
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Step 1: In a heavy-bottomed pot set over medium heat, saute garlic and onion in the olive oil until tender.
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Step 2: Add chicken and brown about 5 minutes.
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Step 3: Add the chicken stock and garbanzo beans. Bring to a boil, reduce heat to low, cover and simmer about 2 hours.
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Step 4: Remove chicken and set aside to cool.
How to Make
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Step 5: Add the corn cob pieces, potatoes, carrots, and epazote to the soup and simmer 10 minutes.
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Step 6: Add green beans to soup and continue to simmer another 10 minutes. Meanwhile, remove chicken from the bones.
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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.
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Step 8: Serve soup hot with cilantro, avocado, limes, and cheese on the side to garnish to taste.