Soup from Tlalpan

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

Caldo Tlalpeño

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,

Ingredients

Americas
Mexico
Jaliscan
Guadalajara
Tlalpan
Dinner
Gluten-free
Soup
Spicy

Ingredients

Method