Caldo Tlalpeño Soup
Author: 
Serves: 6
 
Ingredients
  • 2 Tablespoons unrefined, cold-pressed, extra-virgin olive oil
  • 1 onion, diced
  • 2 large carrots, sliced into half-moons
  • 2 garlic cloves, finely chopped
  • 1 15-ounce jar diced tomatoes (I like Jovial tomatoes in glass jars.)
  • 4-6 whole dried chipotle chiles (use fewer for less heat*), or 2 canned chipotles in adobo (I much prefer the dried chiles.)
  • 1 teaspoon dried oregano
  • 1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
  • Sea salt (1-3 teaspoons according to whether or not your stock is salted)
  • 6 cups chicken or vegetable stock, preferably homemade
  • 4 cups baby leafy greens
  • Optional accompaniments: lime, fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado
Instructions
  1. In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
  2. Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
  3. Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
  4. Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.
Notes
*4 chiles makes this soup about a 2-3 on a heat scale of 1-10.   Eating them whole however, is quite spicy.  You can dice them up or puree them with a little broth when the soup is finished and  serve them with the other condiments/toppings for an extra kick.
Recipe by Pamela Salzman at https://pamelasalzman.com/caldo-tlalpeno-soup/