Source: Ana Maria Kruger (Traditional Mexican)
Makes 6 servings.
Preparation time: 3 hours
Tips: Serve as a meal. Soup is even better the next day.
Caldo Tlalpeño
Mexican Chicken-Vegetable Soup
Ingredients
Preparation
5 chicken thighs
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 medium potatoes, peeled and cubed
3 large carrots, peeled and sliced 1/2-inch thick
2 medium leeks, cut in small squares
1 stalk celery, chopped
2 medium zucchini, cut in triangles
1 clove garlic, minced
3 large fresh tomatoes, chopped
3/4 head of cabbage, cut in chunks about 1x3-inch
14 ounces can crushed tomatoes
2 bay leaves
2 tablespoons powder chicken bouillon
1 tablespoon salt (reduce if canned stock is used)
1 teaspoon black pepper
2 fresh jalapeño peppers, slit lengthwise
8 2-inch chunks of corn on the cob -- fresh or frozen
water enough to cover vegetables.
Additional for serving at table:
chipotle peppers in adobo sauce
Chihuahua cheese, shredded, see note (1)
freshly cooked corn tortillas
1. Place chicken pieces skin and bones with enough water to cover, bring to boil . When chicken is tender enough to remove bones, clear meat from bones and reserve. Return bones and skin to pot and simmer for about 1-2 hrs. to obtain a nice broth. Remove and discard bones and skins. Degrease stock and reserve.
2. In large kettle, heat oil and saute the fresh vegetables except cabbage and corn, add everything else except corn and chicken meat. Simmer slowly for about 2 -3 hours. During last hour add chicken meat in bite sizes and corn pieces.
3. Serve soup with chipotle peppers in adobo sauce and shredded Chihuahua cheese. Use Monterey Jack cheese if Chihuahua cheese not available. Warm corn tortillas are a good complement to dip in this soup.
NOTE: 1) use Monterey Jack cheese if Chihuahua cheese is not available.
Makes: 6 servings as a meal.
