Caldo Xochilt

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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.
  • PrepN/A |
  • TotalN/A |
  • Serves 4 -5


    • 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


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.
Recipes From - The Gourmet Food And Cooking Resource