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From Tlalpan...
Tlalpeno Soup

We really don’t know how to call this dish either a soup or a complete meal – since it has it all. A very similar concept to that of the pozole.

In the Tlalpeno soup there is lots to be found and discover. What you are about to try is a chicken stock combined with onion, garlic and with the spicy and smoky touch of the chipotle pepper. Zucchinis, carrots and green beans are also added to the broth to give freshness and soften the flavors. As a final touch the broth also has chickpeas, which are mixed with shredded chicken to generate a rich source of protein.

To finalize each person is given the opportunity of giving the last touch of seasoning and decoration since avocado, lime, onion and cheese are placed on the table. Now imagine all these flavors and colors in your plate... what else can you ask for...

The history of the Tlalpeno soup tells that in Mexico in the early 1900’s the main mean of transportation of the city was the tram and one of the routes passed through the Tlalpan station, where food vendors were located.

The food that was sold were mainly appetizers but there was a lady that sold hers chicken stock differently as it was known. She put chipotle pepper, avocado, cheese, vegetables and more ingredients.

This recipe started to be liked a lot by the people and they named it Tlalpan soup... with the passage of time the name derived to Tlalpeno soup. And that recipe that the lady prepared long time ago is the following:

About the Recipe

• The most difficult part of making the Tlalpeno soup is to follow all the stages as there are many but they are not difficult to perform.
• In this recipe green beans are used and we recommend using raw or frozen green beans. Don’t use canned green beans because they don’t have so much flavor.
• If the Tlalpeno soup is prepared with canned chickpeas you will save many steps and time.
• It is very important to use skinless chicken breasts so a lot of fat doesn’t accumulate in the broth.
• Preparation time 8 hours (while the chickpeas are soaked) + 1 hour 35 minutes of soup preparation.
• The recipe serves 6 plates.

Ingredients

2 skinless Chicken Breasts (14.1 oz)

1½ cups of Chickpeas (13.2 oz)

3 Limes (3.1 oz)

3 Carrots (9.5 oz)

2 Avocados (17.6 oz)

2 Zucchinis (8.8 oz)

2 Chipotle Peppers in Adobo (1 oz)

10.5 oz of Green Beans

1 Onion (5.2 oz)

2 Garlic cloves (.2 oz)

1 Epazote sprig (.3 oz)

5.2 oz of Fresh Cheese

Pepper to taste

1 tablespoon of Salt

Cookware

1 Saucepan with Lid

1 Bowl

1 Colander

1 Chopping Board

1 Kitchen Spoon

1 Peeler

1 Knife

4 Ramekins

Directions

If you are going to prepare this recipe with canned chickpeas, go to the stage of “Back to the Chickpeas” and add the chickpeas in the saucepan without pouring the liquid in which they are prepared.

Soak the Chickpeas

1. Put in a bowl:

• 1½ cups of Chickpeas.
• The enough Water to cover twice the height of the chickpeas.

2. Leave the chickpeas soaking for about 8 hours, until they are soft.

The Next Day...

1. Verify that the chickpeas that were left soaking are soft, if not leave them soaking for a longer time.
2. Transfer from the bowl to a colander the chickpeas that were soaked and remove the water excess.
3. Transfer from the colander to a saucepan the chickpeas with the ones you worked.
4. Also add in the saucepan:

• 1/2 Onion (2.6 oz).
• 2 Garlic cloves.
• The enough Water to cover twice the height of the chickpeas.

5. Bring the saucepan water to a boil over high heat.
6. When it boils reduce to medium heat and leave the chickpeas cooking in the boiling water for approximately 1 hour, until they are well cooked.

While the Chickpeas Cook

1. Cut 10.5 oz of green beans into small chunks, then reserve.
2. Dice 2 zucchinis and reserve.
3. Peel 3 carrots.
4. Slice the carrots that were peeled; then set aside.

Back to the Chickpeas

1. Verify that the chickpeas that were left cooking are well cooked, they have to be soft; if not cook them for a longer time.
2. Incorporate in the saucepan:

• The small chunks of the Green Beans that were cut.
• The dices of the Zucchinis that were cut.
• The slices of the Carrots that were cut.
• 2 skinless Chicken Breasts.
• 2 Chipotle Peppers in Adobo.
• 1 Epazote sprig.
• Pepper to taste.
• The enough Water to have the consistency of a watery soup.
• 1 tablespoon of Salt.

3. Mix the saucepan ingredients.
4. Bring the saucepan broth to a boil over high heat.
5. When the broth boils reduce to low heat, cover the saucepan and leave it cooking for 25 minutes.

While the Broth Cooks... The Garnishes

1. Cut 3 limes into wedges, put them in a ramekin and reserve.
2. Dice 5.2 oz of fresh cheese, put them in another ramekin and reserve.
3. Finely chop 1/2 onion and put it in another ramekin.
4. Take all the ramekins to the table, in which the ingredients were put.

25 minutes later...

1. Dice 2 avocados, put them in a ramekin and take it to the table.

The avocado is cut at the end because it oxidizes rapidly.

2. Verify that the chicken that was left cooking is well cooked, its color must be white outside and inside; if not cook it for a longer time.
3. Take from the saucepan the chicken breasts, with the kitchen spoon, wait until they cool a little and shred them.
4. Incorporate in the saucepan the chicken that was shredded.
5. Mix the Tlalpeno soup and cook it for 3 more minutes, so the flavors incorporate.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Epazote sprig.
• The 2 Garlic cloves.

Delicious!