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Queen Elizabeth’s Soup- Caldo Tlalpeno

Caldo Tlalpeno

 

 

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 l983!

 

2 quarts good chicken stock, preferably homemade

2 whole chicken breasts (about l pound)

2 tablespoons lard or vegetable oil

l small onion, chopped

l clove garlic, crushed

l medium-sized fresh, ripe tomato, peeled, seeded, finely chopped

l or 2 canned chipotle chiles en adobo

Salt to taste

2 medium-sized firm, ripe avocados, peeled and cut in thin strips

8 radishes, trimmed and thinly sliced

2  scallions with part of green tops, trimmed and thinly sliced

 

8 ounces Muenster or white cheddar cheese, cut into l/4-inch cubes

2 limes, cut in wedges

OPTIONAL:

l  cup cooked chickpeas, skinned

 

Bring stock to a boil in a large heavy saucepan. Add chicken breasts and simmer, uncovered, until chicken is tender, about 20 minutes. Transfer

chicken to a plate; when cool enough to handle, remove and discard skin and bones. Pull chicken into shreds and reserve, covered.  Reserve stock in large

saucepan.

Heat lard in small heavy skillet until rippling. Add onion and garlic and saute until onion is translucent, about 4 minutes. Add chopped tomato and cook

uncovered, stirring frequently, until somewhat concentrated, about 5 minutes.

 

Puree chipotle chiles in a blender with l/2 cup of the reserved chicken stock. Add chipotle mixture and tomato mixture to rest of stock; simmer uncovered

on low heat l5 minutes. Let sit off the heat briefly; strain through a sieve and return to saucepan. Return to a boil over medium heat. Taste for

seasoning and add salt if desired.

Divide the shredded chicken, avocado strips, radishes, scallions, cheese, and optional chickpeas among 8 warmed soup bowls. Ladle chicken stock into

bowls and serve immediately with lime wedges on the side.

Serves 8.

 

 

 

 

 

 

 

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