Sopa de Tlalpn

May 1, 2002 12:00 PM

Sopa de Tlalpán
May, 2002

Serves 4 / This soup from Tlalpán, a suburb of Mexico City, is traditionally made with chicken, but the vegetarian version is light and delicious.

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

1. In a medium saucepan, bring the stock and diced chili to a boil. Reduce heat.
2. 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.

Calories 355,Fat 18,Perfat 45,Cholesterol 30,Carbo 32,Protein 17

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