Not just any Mexican soup. This recipe is known as Caldo Tlalpeno in Mexico because it originates from the Tlalpeno area of southern Mexico City.  I really don’t know the significance of that but I guess there is a difference. This soup is really simple and easy to make and is exploding with flavor. It’s what I make when I am asked to make some type of comfort food but I also want something sharp and a bit spicy. The combination of textures is pretty awesome as well. Hey, why not call it “My Favorite Soup”?

Cooking Tip!

Nothing truly compares to homemade stocks but come on. Most of us don’t have the time to make them nor the freezer space to keep them, so we are forced to use our favorite store bought brand. Well you can wake the packaged stocks up a bit by adding bouillon cubes or powder. Just add 1 cube or pack to every 4 cups or so of broth. Not as good as homemade but it does really deepen the richness of the broth.

INGREDIENTS:

• 12 cups chicken stock
• 3 cubes or packs chicken bouillon
• 2 tablespoons Goya Adobo seasoning or similar brand
• 1/2 jalapeno pepper, seeded and minced
• 1/2 cup minced onions
• 2 cups cooked chicken (I usually just but the pre-cooked from the store)
• 1 larger ripe avocado, diced
• 1 cup cilantro, finely chopped
• 1 large tomato, seeded and chopped
• 2 – 3 limes

PREPARATION:

In a pot, heat chicken broth to a simmer. Add bouillon to dissolve. Add jalapeno, onions, adobo and chicken. Continue to simmer just a few minutes more to heat through the chicken. Ladle into bowls, add a squeeze of the lime and a couple of lime slices, a bit of the avocado, a tablespoon of chopped tomato, and a bit of the cilantro to each bowl. Serve hot.

Serves 8

Heat Factor