Name: Soup from Tlalpan (Caldo Tlalpeño)
Yield: 8 servings
Cuisine: Mexican
Ingredients: Salt to taste; 2 tablespoons lard or vegetable oil; 1 small onion, chopped (about ½ cup); 2 whole, bone-in chicken breasts (about 1 pound); 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; 2 limes, cut into wedges; 1 garlic clove, crushed; 1 medium-size ripe, red tomato, peeled, seeded, and finely chopped; 8 cups Caldo de Pollo Casero; 2 scallions, white and some of green part, thinly sliced; 1 or 2 canned chiles chipotles en adobo; 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

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,