Caldo tlalpeno (chicken soup with chickpeas, epazote and chipotle)
Rick Bayless · ♥ 178 likes · 4.4K views · 23 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken broth
- 1 whole whole chicken breast
Poach a whole chicken breast in the chicken broth until tender and not overcooked, about 15 minutes.
- olive oil
- onion
- carrot
Over medium heat, cook chopped onion and carrot in a little olive oil about 10 minutes until soft and browned.
- garlic
- garbanzo beans
- epazote
Add a little garlic to the browned base, then garbanzo beans, epazote and the broth; simmer about half an hour.
- chipotle chili
Seed canned chipotles and slice into strips; add to the soup with the shredded chicken.
- 1 whole avocado
Halve and pit an avocado, scoop out the flesh, cube it and put a few cubes in each bowl; ladle in the soup.