Hot flower soup

Hot flower soup

Caldo xochitl

By
From
My Abuelo's Mexican Feast
Serves
8

For the soup

Ingredients

Quantity Ingredient
2 free-range, boneless, skinless chicken breasts
4 litres water
1 large white onion, quartered
2 red chillies, seeded and membranes removed, sliced
5 black peppercorns
1/4 bunch coriander, roughly chopped
4-5 sprigs fresh oregano
4-5 sprigs marjoram
4-5 sprigs thyme
4-5 sprigs flat-leaf parsley
1 bay leaf
2 large carrots, chopped
1 teaspoon white vinegar
1/2 teaspoon salt

For the corn tortilla ‘totopos‘

Quantity Ingredient
2 stale corn tortillas
vegetable oil, for frying

For the garnish

Quantity Ingredient
2 avocados, cubed
fresh coriander leaves
6 lime wedges
salsa of your choice

Method

  1. Place all the soup ingredients in a large saucepan or stockpot over a high heat and bring to the boil. Reduce the heat to low and simmer until the chicken breasts are very tender, about 25 minutes.
  2. To make the totopos, cut the tortillas into wedges. Heat the vegetable oil over a medium–high heat in a frying pan and fry the tortilla wedges until crisp and golden. Drain on paper towels and set aside.
  3. Remove the chicken from the stock and shred the meat. Divide the chicken equally between 8 serving bowls and add a ladleful of the stock and some of the carrot to each bowl. Top with the avocado, coriander leaves and totopos. Serve immediately with lime wedges and the salsa of your choice.
Tags:
Mexican
Latin
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