This soup from Tlalpán, a suburb of Mexico City, is traditionally made with chicken, but the vegetarian version is light and delicious.
Sopa de Tlalpan
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Instructions
- 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 Notes
Nutrition Facts
Sopa de Tlalpan
Amount Per Serving
Calories 355
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 355,Fat 18,Perfat 45,Cholesterol 30,Carbo 32,Protein 17
