sopa de xochicalpan

Name: Sopa de Xochicalpan
Prep time: 20 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts, boiled and shredded into bite sized pieces; 2 can(s) chicken stock; 2 can(s) water, use soup can; 1 small white onion, finely chopped; 1 medium tomato, seeded and coarsley chopped; 1/2 - bell pepper, chopped; 1 - corn tortilla, julienned into 1x1/4 inch slices; 1 - lime, cut into thin (1/8 inch) slices; 1/2 teaspoon(s) red wine vinegar; SEASONINGS; - garlic powder to taste; 1/8 teaspoon(s) ground coriander seeds; 1/4 teaspoon(s) ground cumin seeds; - pepper to taste

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

2 lg

chicken breasts, boiled and shredded into bite sized pieces
2 can

chicken stock
2 can

water, use soup can
1 sm

white onion, finely chopped
1 md

tomato, seeded and coarsley chopped
1/2

bell pepper, chopped
1

corn tortilla, julienned into 1x1/4 inch slices
1

lime, cut into thin (1/8 inch) slices
1/2 tsp

red wine vinegar
SEASONINGS
garlic powder to taste
1/8 tsp

ground coriander seeds
1/4 tsp

ground cumin seeds
pepper to taste

How To Make sopa de xochicalpan

1
Using an enamel soup pot, pour in the stock and water.

2
Add the onion, tomato, bell pepper, vinegar, and dry seasonings. Simmer until the vegetables are cooked.
3
Add the chicken and simmer while the flavors combine, about 10 to 15 minutes. Add the tortilla strips.
4
TO 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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