Perfect Mexican soup for when you need a broth that feels like a hug, a soup that cures everything or even a remedy to relieve the cruda (hangover).
I'm sure this Tlalpeño broth is for you.
10 minutesmins
20 minutesmins
30 minutesmins
4people
Ingredients
1tablespoonvegetable oil
5cupsof water
1/2large white onion
2clovesgarlic
3large tomatoes or 6 small tomatoes
2medium carrots, cut in slices
2cupsgreen beanscut into pieces
1 1/2cupof cooked chickpeas or a can of them
1sprig of epazote o teaspoon dried epazoteif you can't find it, you can omit it
5sprigs of fresh cialntro
2teaspoonskosher saltif you use another type of salt, use only one teaspoon
Serving
1avocado
2lemons
Chopped cilantro
6whole chipotle chiles in adobo sauce or chipotle paste in adobo sauce
Instructions
Blend the tomato, salt, onion and garlic with three cups of water.
In a pot add the oil and pour the mixture, when the broth changes color to a dark redadd the sliced carrots and green beans.
Cook over medium heat until the carrots are tender and the green beans are cooked but crisp.
Add the chickpeas, cilantro sprigs, epazote and add the rest of the liquid.
Taste and adjust the flavor.
Simmer for about 10 minutes to allow all the flavors to blend.
Taste and adjust seasoning.
Serves
Serve the hot broth in bowls and garnish with avocado slices, a squeeze of lime, a whole chipotle chile in adobo sauce and chopped cilantro.