Recipes and Links

Tlalpeno-Style Soup

(Caldo Tlalpeño)

One of the things we tend to forget is how Flying Olive EVOO can be used to add flavor. This is a traditional Mexican soup with chicken, chickpeas, and avocado. Great for a lunch or dinner. Add a drizzle of the Flying Olive EVOO of Choice when serving for additional flavor and spiciness. Barb L.

Serves: 6

Ingredients:

6 ½ cups chicken stock

½-1 whole jalapeno pepper. Seeds and ribs removed, cut in half or left whole

4 skinless, boneless chicken breasts, about 1-1 1/2  pounds

1 medium avocado (a little under ripe for easier handling)

6 green onions or scallions, white and light green parts only, finely chopped, about ½ cup

1 can (14-15.5 ounces) chickpeas, drained

1 cup cooked rice (optional)

Salt and freshly ground black pepper

For garnish:

1 cup grated cheddar or other cheese of choice

1 Tbsp chopped fresh cilantro, if desired

A drizzle of Flying Olive Extra Virgin(s) of Choice: Cilantro and Roasted Onion, Olive Wood Smoked, Chipotle, Harissa, or Garlic Extra Virgin Olive Oil

Directions:

Pour the chicken stock into a large saucepan or Dutch oven. Add as much of the whole jalapeno as desired. Bring to a boil. Add the whole chicken breasts. Lower the heat to a simmer. Cook the chicken for about 12-15 minutes depending on the size and thickness of the breasts. When the chicken is cooked, it should be 165 degrees F with an instant read thermometer.

Remove the chicken from the pot and allow to cool on a plate. When it is cool enough to handle, shred the chicken into small pieces using two forks to pull it apart.

Cut the avocado in half and remove the skin and pit. Chop it into ½” pieces. Add it to the stock. Add the scallions and chickpeas. Return the shredded chicken to the pot. If desired, add rice. Simmer until heated through. Add salt and pepper to taste.

Ladle the soup into bowls. Sprinkle on the garnishes. Drizzle on the Flying Olive EVOO of Choice. If desired, top the soup with cilantro. Serve.

Inspired by a recipe in the appendix of the novel by Lorna Barrett, Bookmarked For Death. Berkley Prime Crime, NY, NY, 2009.

Submitted by Barb L.