title
Caldo Talpeno (Mexican soup)
notes
yield
cat
Soups & Salads
contributor
Carolyn Eshelman
origin
Mexico
ingredients
2 chicken breasts

6 cups chicken broth 2 cloves garlic 1 tablespoon oil 2/3 cup carrot, chopped `1/2 cup onion, chopped 2 hot peppers, chopped 2 avocados, cubed 3 tomatoes, chopped 2 cups rice, cooked grated cheese

instructions
In large saucepan, place chicken, garbanzos and garlic. Cover and cook for 20 minutes. Remove chicken.

Heat oil in frying pan. Add carrots and onion. Fry for 3 minutes. Add to broth. Add salt and pepper to taste.

Simmer for 30 minutes.

Put chicken, avocado, tomato, cheese and rice in separate serving dishes for each guest to add to his or her bowl as liked. Pour hot broth on top.