This is a yummy bowl of soup that I made last night. Tlalpeña is a region near Mexico City (according to my cookbook) and that’s where this recipe came from. I’ve included it here for you. It’s taken from the following: Milton, Jane. The Complete Book of Mexican Cooking, Hermes House: London, 2007. p 94. My changes/additions in ()
6 1/4 cups chicken stock
1/2 chipotle chile, seeded (I used a chipotle pepper in adobo sauce)
2 skinless, boneless chicken breasts
1 medium avocado (not quite ripe)
4 scallions, finely sliced (I also added about 1/2 white onion and 1 chopped carrot)
14-ounce can chickpeas, drained
3/4 cup grated cheddar cheese, to serve.
(1 slice of lime)
1. Pour the stock into a large saucepan and add the dried (or in adobo) chile. Bring to a boil, add the whole chicken breasts, then lower the heat and simmer for about 10 minutes or until the chicken is cooked. Remove the chicken from the pan and let it cool a little. 2. Using two forks, shred the chicken into small pieces. Set it aside. Pour the stock and chile into a blender or food processor and process until smooth. (Because I used the adobo one I didn’t process anything in the blender). Return the stock to the pan. 3. Cut the avocado in half, remove the skin and pit, then slice the flesh into 3/4 inch pieces. Add it to the stock, with the scallions and chickpeas. Return the shredded chicken to the pan with salt and pepper to taste and heat gently. 4. Spoon the soup into heated bowls. Sprinkle grated cheese on top of each portion and serve immediately. (I also added a little hot sauce and a dollop of sour cream).
This was a great and quick soup to make. I added some carrot and onion while everything was cooking just for an extra bit of flavor. Other interesting things today: Antonio Bolfo is a NYPD officer turned photog and this article about him in the NYTimes is fascinating.
My friend Ann’s pictures from her recent trek across Aspen Highlands and Buttermilk show just how crazy/tough/hard core she is.