Caldo Xochilt Recipe

Name: Caldo Xochilt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dried ancho chiles or 1 california chilies or 1 new mexico pepper, stemmed and seeded; 6 cups chicken broth (or 49 oz can); 2 tablespoons long-grain white rice; ½ cup garbanzo beans, drained; 1 medium onion, chopped; 4 ounces diced green chilies (canned); 1 medium tomatoes, roasted, peeled and chopped; 1 medium avocado, diced; 2 limes, cut into wedges; ½ cup chopped fresh cilantro

Servings: persons

1 dried ancho chiles or 1 california chilies or 1 new mexico pepper, stemmed and seeded
6 cups chicken broth (or 49 oz can)
2 tablespoons long-grain white rice
½ cup garbanzo beans, drained
1 medium onion, chopped
4 ounces diced green chilies (canned)
1 medium tomatoes, roasted, peeled and chopped
1 medium avocado, diced
2 limes, cut into wedges
½ cup chopped fresh cilantro

1
In a bowl, pour boiling water over chile and let sit for 10 minutes.
2
Drain and chop chile into medium-sized pieces.
3
In a small bowl combine 1/4 cup chopped onion, 2 tablespoons green chiles, and tomato; set aside.
4
In a soup pot, bring the broth to a boil and add chile pieces, rice, garbanzos and remaining green chiles.
5
Turn heat to low, cover and simmer until rice is tender, about 15 minutes.
6
Add cilantro and stir.
7
Ladle soup into bowls, and serve with tomato mixture, diced avocado and lime wedges on the side.

700

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 dried ancho chiles or 1 california chilies or 1 new mexico pepper, stemmed and seeded, 6 cups chicken broth (or 49 oz can), 2 tablespoons long-grain white rice, ½ cup garbanzo beans, drained, and more.

Yes, Caldo Xochilt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo Xochilt

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