Recipe - Caldo Tlapeno

2 qt Chicken broth; preferably
homemade
1 lg Chicken breast; (about 1 1/4
pounds)
1 Sprig each fresh thyme and
fresh oregano
1 tablespoon Lard or vegetable oil
1 Yellow onion; minced
1 lg Carrot; peeled and minced
2 lg Cloves garlic; finely
chopped
2 ounce Cooked ham; cut into 1/4inch
dice
1 cn (15 ounce) garbanzo beans
(chickpeas); rinsed and
drained
1 Sprig epazote
One half teaspoon Salt
5 Canned chipotle chiles;
stemmed and thinly cut or sliced up
1 lg Ripe avocado; peeled,
stoned, and minced
1 lg Lime; cut into 6 wedges

TOO HOT TAMALES SHOW #TH6222

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 that rises
to the surface during the first minute or two after it begins to simmer.
Add the herbs, cover and simmer for 9 minutes. Remove from the heat and let
the chicken cool 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.

Place the dry soup pot over medium heat and add the lard. Saute the onion
and carrot, stirring occasionally, for about 7 minutes, or until just
beginning to turn golden. Add the garlic and cook for 1 minute more, until
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 minutes. Add about One half teaspoon of salt, tasting to see
if more or less is needed depending on the saltiness of the broth. Remove
the herb sprigs.

Add the chile and shredded chicken to the simmering broth and cook until
heated through, about 2 minutes. Ladle the soup into warm bowls and garnish
each bowl with minced avocado and a wedge of lime.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998