Caldo Tlalpeño

A smoky Mexico City soup of chicken, chickpeas, and chipotle, finished with fresh avocado and lime.

Ingredients

• 400g black beans
• 300g bolillo rolls
• 2 tbsp finely chopped white onion
• 1 1/2 tsp chili powder
• 3 tbsp olive oil
• 1 cup avocado, sliced
• a handful of fresh oregano, chopped
• a generous spoonful of lime wedges
• 1 cup chicken stock
• a pinch of ground cinnamon

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and rehydrated dried chilies gently until soft and fragrant.

2. 2

   Stir in the smoked paprika and ground cinnamon, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the cured chorizo and jalapeños, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the cured chorizo is tender, about 45 mins.

6. 6

   Stir in the white rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the salsa verde and adjust the seasoning to taste.

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