This soup from Tlalpán, a suburb of Mexico City, is traditionally made with chicken, but the vegetarian version is light and delicious.
Recipe Ingredient Details:
4 cups vegetable stock
1/2 dried chipotle chili (seeded and diced)
1 large avocado
1 14-ounce can garbanzo beans (drained)
5 scallions (diced)
6 ounces queso fresco (cubed)
Salt and freshly ground pepper (to taste)
In a medium saucepan, bring the stock and diced chili to a boil. Reduce heat.
Cut the avocado flesh into 1/2-inch pieces and add avocado, garbanzos and scallions to the broth. Heat gently. Just before serving, add the cubed cheese, and salt and pepper to taste.
Recipe Additional Notes:
PER SERVING: Calories 355,Fat 18,Perfat 45,Cholesterol 30,Carbo 32,Protein 17
Wed, 2002-05-01 17:37