A classic spicy and smoky Mexico soup, caldo tlalpeño will keep your insides warm throughout the “El Norte” winds of January and February. Our chicken soup for the Yucatecan soul is an all time favorite here at Hacienda Petac, and tastes best with avocado and cilantro added at the end.
Recipe: (for four)
1 cup of garbanzo beans
3 plum tomatoes
½ white onion
1 tsp. chile chipotle salsa
1 ½ liter fresh chicken stock
½ cooked chicken breast, shredded
Salt to taste
4 sprigs of cilantro
Wash the dried garbanzos and soak overnight or boil for at least half an hour, then let rest for a bit before boiling for at least two hours until beans are soft.
Chop the onion finely. Set aside. Scoop out the seeds of the tomatoes and discard. Chop the tomatoes finely. Set aside.
When the garbanzos are soft, drain them and then put them into the fresh chicken broth. Add the tomatoes and onion, the chipotle sauce, and salt to taste. The soup should simmer for at least one hour for the flavors to blend.
To serve, put a generous lump of shredded chicken into the bottom of a soup bowl, add the soup, and garnish with three or four chunks of avocado and a sprig of cilantro.