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Recipes
Caldo Xochilt
Caldo Xochilt
Caldo Xochilt
photo credit: Ev Thomas
Pronounced [call-doh-sho-chilt] this is an ancho chile flavored soup from Guadalajara served with chopped onion, avocado and tomato salsa. Recipe adapted from a 1987 Sunset Magazine.
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Serves
4 -5
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Mexican Soups and Stews Recipes
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Ingredients
1
dried
ancho chile pepper, stemmed and seeded, torn into pieces
6
cups
chicken broth, preferably fresh
2
tablespoons
long-grain white rice
1/2
cup
garbanzo beans, drained
1
medium
onion, chopped
2
tablespoons
diced green chilies (canned)
1
medium
tomato, roasted, peeled and chopped
1
medium
avocado, diced (don't dice until ready to prep)
2
limes
cut into wedges
1/2
cup
chopped fresh cilantro
Salt
Instructions
Place dried chile In a bowl and cover with enough boiling water to cover. Let stand 10 minutes, drain, set aside.
In a 2 -3 quart pan bring chicken broth to a boil, add the chile pieces, rice and garbanzo beans. Reduce the heat and simmer, covered, for about 15 minutes until the rice is tender.
In a small bowl combine 1/4 cup chopped onion, 2 tablespoons green chiles, and tomato; set aside.
In a soup pot, bring the broth to a boil and add chile pieces, rice, garbanzos and remaining green chiles.
Turn heat to low, cover and simmer until rice is tender, about 15 minutes.
Add cilantro and stir. Taste and adjust seasonings as needed.
To Serve
Place soup in individual bowls and pass the tomato salsa, avocado, chopped onion and lime wedges , and serve with tomato mixture, diced avocado and lime wedges on the side.
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