sopa de xochicalpan
This is a soup inspired by Ancient Aztec cooking. The word Xochicalpan in the language of Nahuatl (Aztec) means the place of the house of flowers. It has an aroma that is almost a fragrance.
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yield
serving(s)
prep time
20 Min
cook time
30 Min
method
Stir-Fry
Ingredients For sopa de xochicalpan
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2 lgchicken breasts, boiled and shredded into bite sized pieces
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2 canchicken stock
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2 canwater, use soup can
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1 smwhite onion, finely chopped
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1 mdtomato, seeded and coarsley chopped
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1/2bell pepper, chopped
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1corn tortilla, julienned into 1x1/4 inch slices
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1lime, cut into thin (1/8 inch) slices
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1/2 tspred wine vinegar
- SEASONINGS
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garlic powder to taste
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1/8 tspground coriander seeds
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1/4 tspground cumin seeds
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pepper to taste
How To Make sopa de xochicalpan
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1Using an enamel soup pot, pour in the stock and water.
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2Add the onion, tomato, bell pepper, vinegar, and dry seasonings. Simmer until the vegetables are cooked.
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3Add the chicken and simmer while the flavors combine, about 10 to 15 minutes. Add the tortilla strips.
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4TO SERVE: Place a slice of lime in each bowl and ladle the hot soup over it. Wait a moment for the lime to flavor the soup. Then serve.
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