Name: Soup from Tlalpan (Caldo Tlalpeño)
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tablespoons lard or vegetable oil; 8 cups Caldo de Pollo Casero; 2 limes, cut into wedges; 8 ounces Muenster or white cheddar cheese, cut into ¼-inch cubes; 1 cup canned or cooked chick peas, skins rubbed off between your fingers, optional; 1 garlic clove, crushed; 2 scallions, white and some of green part, thinly sliced; 8 radishes, trimmed and thinly sliced; 2 medium-size firm, ripe avocados (preferably the black-skinned Hass variety), peeled, pitted, and cut into thin strips; Salt to taste; 1 or 2 canned chiles chipotles en adobo; 2 whole, bone-in chicken breasts (about 1 pound); 1 small onion, chopped (about ½ cup); 1 medium-size ripe, red tomato, peeled, seeded, and finely chopped

Preparation info

8
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

In Guadalajara I encountered not only Jaliscan recipes but dishes from different parts of Mexico. This delicious soup from Tlalpan, a suburb of Mexico City, is one that I remember having with my parents when they came to Guadalajara on a visit during my student years. Little did any of us foresee that the recipe would be my contribution to an affair of state when Queen Elizabeth visited President Reagan in California in 1983!

If using the optional canned chick-peas,