Caldo Xochilt

10 ingredients
7 steps

Ingredients

  • 1 dried ancho chiles or 1 california chilies or 1 new mexico pepper, stemmed and seeded
  • 6 cups chicken broth (or 49 oz can)
  • 2 tablespoons long-grain white rice
  • 12 cup garbanzo beans, drained
  • 1 medium onion, chopped
  • 4 ounces diced green chilies (canned)
  • 1 medium tomatoes, roasted, peeled and chopped
  • 1 medium avocado, diced
  • 2 limes, cut into wedges
  • 12 cup chopped fresh cilantro

Directions

  1. 1
    In a bowl, pour boiling water over chile and let sit for 10 minutes.
  2. 2
    Drain and chop chile into medium-sized pieces.
  3. 3
    In a small bowl combine 1/4 cup chopped onion, 2 tablespoons green chiles, and tomato; set aside.
  4. 4
    In a soup pot, bring the broth to a boil and add chile pieces, rice, garbanzos and remaining green chiles.
  5. 5
    Turn heat to low, cover and simmer until rice is tender, about 15 minutes.
  6. 6
    Add cilantro and stir.
  7. 7
    Ladle soup into bowls, and serve with tomato mixture, diced avocado and lime wedges on the side.

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