MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldo Tlalpeno
 Categories: Mexican, Soups, Chicken, Cheese, Beans
      Yield: 8 Servings
 
      2 c  Garbanzo beans
      2 tb Lard
      4 cl Garlic; minced
      1    Onion; finely chopped
      8 c  Chicken stock
    1/2    Chicken divided into parts
           - or 1 Whole bone-in chicken
           - breast (tailbone and feet
           - add a nice flavour)
      2    Corn cobs; shucked and cut
           - into medium-sized pieces -OR-
      2 c  Canned corn; if preferred
      2    Potatoes; cubed
      4    Carrots; peeled and diced
      1    Sprig epazote
      2 c  Green beans; halved
      2 md Zucchinis; halved, sliced
      3    Chipotle chiles in adobo;
           -finely diced
  1 1/2 c  Tomato Puree
           Salt and Pepper
    3/4 c  Cilantro
      1    Avocado; pitted, peeled,
           -diced
      3    Limes; halved
    3/4 c  Panela cheese; cubed
 
  Soak garbanzo beans in 4-5 cups of water in the refrigerator
  overnight.
  
  In a Heavy-bottomed pot set over medium heat, saute garlic and
  onion in the lard until tender. Add chicken, and garbanzo beans.
  Bring to a boil, reduce heat to low, cover and simmer about 20
  minutes.
  
  Remove chicken and set aside to cool. Add the corn cob pieces (if
  using canned corn instead, wait to add it), potatoes, carrots, and
  epazote to the soup and simmer 10 minutes.
  
  Add green beans to soup and continue to simmer another 10 minutes.
  Meanwhile, remove chicken from the bones.
  
  Add zucchini, chipotle chiles (including the adobo sauce), tomato
  puree, shredded chicken, and salt and pepper to taste. (add canned
  corn at this point if not using corn cobs.) Simmer another 10
  minutes or so, making sure the vegetables are tender.
  
  Serve soup hot with cilantro, avocado, limes, and cheese on the
  side to garnish to taste.
  
  From: http://Mexicofoodandmore.Com

  Posted by Lindsay
 
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