Five years ago I had this soup in a VIPs restaurant on Avenida Hidalgo in Tampico, Tamaulipas. I had been out all day, touring Tampico, visiting cemeteries and the state archives. I was tired and hungry and this soup did the trick. When I got back to Seattle I immediately reproduced it from memory. Below is my latest.Tlalpan is a borough of Mexico City and is famous for this simple and soul-satisfying dish.
4 T Olive oil
1 Onion, chopped
3 Garlic cloves, minced
1 Chipotle in adobo chile (from a can)
2 cans Chickpeas, drained
1 cup Carrots, shredded
2 cups Chicken, cooked and shredded
1 Avocado, cubed
1 Lime
2 Qt. Chicken broth, preferably homemade
In a slow cooker, start the onion and garlic in the olive oil. Gently sauté for 30 minutes. Add the single chipotle chile, the chickpeas and the shredded carrots and cook for 1.5 to 2 hours. Warm the broth separately and add to the the slow cooker and cook for another 1/2 hour, or until the broth is very hot. Add the shredded chicken and heat through. Taste for salt. Serve in bowls garnished with avocado and drizzle the lime juice over. Serve with warmed corn tortillas.
