This soup takes its name from Tlalpan, a region within the Mexico City district. It uses sofrito – green pepper, onion and tomato – as a flavor base, a common practice in Latino cooking. You can make large batches of sofrito and freeze it in ice-cube trays. Queso chihuahua is a plain yellow cheese, also called queso menonita (for the Mennonite communities of northern Mexico that first produced it). You can substitute mild cheddar or Monterey Jack. From Martín Limas, who writes a weekly cooking column for Viva Colorado and hosts “La Cocina de Martín” on La Buena Onda 1150-AM. Serves 6-8.
Ingredients
Half a chicken
3 cloves garlic
2 bay leaves
1/2 onion, chopped
1 teaspoon salt
1 tablespoon oil
1 tablespoon minced green pepper
1 tablespoon minced onion
1 tablespoon chopped tomato
1/2 cup cooked rice
1/2 cup canned garbanzo beans, drained
1 teaspoon chicken bouillon granules
2 cups grated queso chihuahua
1 avocado, cut into cubes and sprinkled with lime juice
2-3 chipotles en adobo, cut into strips
Directions
In a large stock pot, cover chicken with water, and add garlic, bay leaves, onion and salt. Bring to a boil, lower heat and simmer until chicken is cooked through, about 45 minutes. Remove chicken to cool; save broth. Shred meat and set aside.
In a small pan, heat oil over medium-high, and fry minced green pepper and onion until crispy. Add tomato. Add this mixture to the pot of reserved chicken broth. Add cooked rice, garbanzos, shredded chicken and bouillon granules. Bring to a simmer, stirring to dissolve bouillon.
Place cheese, avocado and chipotles in bowls for guests to add.
