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Mexican   -   Tlalpen-Style Soup   adapted from The Complete Hot and Spicy Cookbook by Emma Callery

  • 1/2 Cup Cooked Chicken -- julienned
  • 4 Cups Chicken Stock
  • 2 Large Dried Chiles De Arbol -- ground
  • 5 Cloves Garlic -- finely chopped
  • 3 Tablespoons Water
  • Salt And Pepper -- to taste
  • 1 Large Avocado -- sliced
  • Cilantro -- for garnish
Directions Bring chicken and stock to a boil. Add ground chiles, garlic, water, salt and pepper. Stir and simmer for 5 minutes. Separate slices of avocado carefully. Drop avocado into soup, they will sink at first and then rise to the top. When this happens the soup is ready. Garnish with cilantro and serve.
Serves 4
Time to Make 0:00

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