Tlalpeño Broth with Chicharrón

Name: Tlalpeño Broth with Chicharrón
Prep time: 55 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 cups chicken broth; 1 chicken breast, cooked and shredded; 3 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 1/2 cups tomato, in small cubes; 1/4 cups pork rinds, chopped; 3 guajillo chiles, rehydrated in hot water; 1 ancho chile, rehydrated in hot water; 1 1/2 cups carrot, in medium cubes; 1 cup zucchini, in medium cubes; 1 cup chickpeas, cooked; salt; pepper; Oaxaca cheese, for garnish; avocado, in small cubes, for garnish; lime, to accompany; pork rinds, chopped, for garnish; cilantro, for garnish

Yamilette González

This recipe is a twist on the classic Tlalpeño broth as we incorporate delicious chicharrón into the broth for a delightful homemade touch.

Reviewed by Editorial Team of Kiwilimón

Published: 13-11-2020

Preparation

30 mins

25 mins

Low

In a pot, add the oil with the onion, garlic, tomato, chicharrón, and let fry for 3 minutes. Blend with the consommé, the guajillo chili, the ancho chili, and return to the pot. Set aside. Add the carrot, chicken, chickpeas, and let boil for 5 minutes. Add the zucchini and boil for 3 minutes, then season with salt and pepper. Serve hot in a soup bowl and garnish with Oaxaca cheese, avocado, and chicharrón. Accompany with lime and a delicious horchata water.