Caldo Xochilt

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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 rice
• 1/2 cup garbanzo beans, drained
• 1 medium onion, chopped
• 4 ounces diced green chilies (canned)
• 1 medium tomato, roasted, peeled and chopped
• 1 medium avocado, diced
• 2 limes, cut into wedges
• 1/2 cup chopped fresh cilantro

Recipe

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