Recipe - Caldo Tlalpeno

8 cup Chicken broth
1 Whole chicken breast with
skin and bones, 1One fourth lbs
1 Onion; halved lengthwise and
cut or sliced up thin lengthwise
1 One half tablespoon Vegetable oil
2 Carrots; cut into
1/8inchthick slices
1 Zucchini; cut into
1/4inchthick slices
1 cn (19ounce) chickpeas;
rinsed and drained (about 2
cups)
2 Drained canned whole
chipotle chilies inadobo;
(available at Mexican and
Hispanic markets and some
specialty foods shops),
rinsed, seeded, and cut
into strips (wear rubber
gloves)
1 Avocado; (preferably
California) for garnish
8 Lime wedges for garnish

(Spicy Chicken Broth with Chicken, Vegetables, and ChickPeas)

In a large saucepan bring the broth just to a boil and in it poach the
chicken at a bare simmer for 15 minutes, or until the chicken is just
cooked through. Remove the pan from the heat and let the chicken cool in
the broth. Transfer the chicken to a cutting board, reserving the broth,
and discard the skin and bones. Shred the chicken and reserve it, covered
and chilled. In a large heavy saucepan cook the onion in the oil over
moderate heat, stirring, until it is softened, stir in the carrots and the
zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved
broth to the vegetable mixture with the chickpeas and simmer the soup for
8 minutes, or until the carrots are just tender. The soup and the chicken
may be prepared up to this point 1 day in advance and kept covered and
chilled. Stir the reserved chicken into the soup with the chilies and salt
and pepper to taste, simmer the soup gently until the chicken is heated
through, and divide it among 8 bowls. Garnish each serving with some of the
avocado, peeled, pitted, and cut or sliced up , and a lime wedge.

Makes about 11 cups, serving 8

Gourmet October 1993

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998