Chicken Soup Tlalpeno Recipe
Ingredients
| Can chickpeas | 15 Ounce | |
| 1 to 2 canned whole chipotle chilies, rinsed, drained, and seeded, or 1 teaspoon pure chili powder | ||
| Carrot | 1/2 Cup (16 tbs), diced | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 1/4 Cup (16 tbs), diced | |
| 1 large clove garlic | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Marjoram | 3/4 Teaspoon | |
| Small bay leaf | ||
| 2 chicken breasts, skinned and boned | ||
| Salt | To Taste | |
| Small avocado | ||
Directions
GETTING READY
1) Douse chickpeas under running cold water.
2) Cut chilies into 1/16- to 1/4-inch julienne.
3) Trim carrot and make 1/4-inch cube.
4) Peel, halve, and pit avocado and cut lengthwise into 4 wedges.
5) Quarter lime.
MAKING
6) Heat oil in large saucepan over medium heat.
7) Mix carrot and onion and cook for 5 minutes stirring occasionally.
8) Crush garlic, add to pan and stir for another 2 minutes.
9) Add chickpeas, stock, and herbs. Turn heat to medium-high and simmer the soup. Reduce heat to medium-low partially cover saucepan and simmer soup for 30 to 40 minutes.
10) Cut chicken breast into 1/2-inch-wide strips and then into 1/2-inch dice.
11) Take off garlic clove and bay leaf from soup and remove. Add diced chicken and chilies or chili powder. Cook soup in simmering heat for 5 minutes and add salt to taste.
SERVING
12) Spoon soup into individual bowls and float 2 slices of avocado in each bowl. Serve with lime wedges.
1) Douse chickpeas under running cold water.
2) Cut chilies into 1/16- to 1/4-inch julienne.
3) Trim carrot and make 1/4-inch cube.
4) Peel, halve, and pit avocado and cut lengthwise into 4 wedges.
5) Quarter lime.
MAKING
6) Heat oil in large saucepan over medium heat.
7) Mix carrot and onion and cook for 5 minutes stirring occasionally.
8) Crush garlic, add to pan and stir for another 2 minutes.
9) Add chickpeas, stock, and herbs. Turn heat to medium-high and simmer the soup. Reduce heat to medium-low partially cover saucepan and simmer soup for 30 to 40 minutes.
10) Cut chicken breast into 1/2-inch-wide strips and then into 1/2-inch dice.
11) Take off garlic clove and bay leaf from soup and remove. Add diced chicken and chilies or chili powder. Cook soup in simmering heat for 5 minutes and add salt to taste.
SERVING
12) Spoon soup into individual bowls and float 2 slices of avocado in each bowl. Serve with lime wedges.
Chef
