Caldo Tlalpeno OR Bowl of the Wife of Kit Carson - 20g Carbs, 5g Fiber
From: Shinin' Times at The Fort: Stories, Recipes, and Celebrations
at the Landmark Colorado Restaurant by Holly Arnold Kinney,
www.thefort.com VIA Today's Diet & Nutrition November 2010
In the spring of 1961, two years before opening The Fort, my family and
I took a road trip to Mexico in a tiny English Morris Mini Cooper S. When
we reached Durango, some 600 miles south of the border, we were told that
the best place to eat was the drugstore. The next morning, we watched as
a stream of young children came in from the fields to fill family lunch
buckets with a special soup sold at the store. It smelled so good, we
knew we had to try it.
The bowls we were served held a heady, spicy broth of chicken with nice
bites of white meat, nutty garbanzo beans, rice, a touch of oregano, chunks
of avocado and bite-sized pieces of soft white cheese. The secret of the
amazing flavor, though, was the chipotle chile. This is smoked jalapeno
and gave the soup a distinctive bite and delicious smokiness.
Caldo Tlalpeno is the soup's proper name and when The Fort opened, it
was squarely on the menu. No one could pronounce its name or knew what
it meant and despite its innate deliciousness, the soup did not sell.
One day Leona Wood, the septuagenarian who ran our gift shop-trade room
on weekends, told us that she remembered "my grandmother serving us
this dish!" We were thrilled to hear this. Miss Wood happened to be
the last granddaughter of frontiersman Kit Carson, and with a little
genealogical figuring, we dubbed the soup Bowl of the Wife of Kit
Carson. It has been a bestselling signature dish ever since.
Serves: 4 to 6
2 whole boneless skinless chicken breasts (about 2 lb)
4 to 6 cups chicken broth
1/4 tsp dried Mexican leaf oregano, crumbled
1 cup cooked rice
1 cup cooked, dried garbanzo beans (chick peas) OR
canned garbanzos, rinsed and well drained
1 chipotle chile (canned), packed in adobo, minced
4 to 6 oz Monterrey jack OR Havarti cheese, diced
1 to 2 ripe avocados, peeled, pitted and sliced
4 to 6 sprigs fresh cilantro (optional)
1 fresh lime cut into 4 to 6 wedges
Place the chicken breasts and broth in a large saucepan. Bring to
a boil over medium-high heat, skimming off and discarding any foam
that rises to the top. Turn off the heat, cover and allow the chicken
to poach gently for 12 minutes. Remove chicken from the pot and cut
into strips, about 1 1/2 inches long. Return the chicken strips to
the broth and add the oregano, rice, garbanzos, and chipotle.
Divide the cheese among 4 to 6 deep soup bowls.
Return the soup to a boil, then ladle it into the bowls. Garnish
each portion with avocado slices, cilantro, if using, and a wedge
of lime. Serve with hot tortillas as an appetizer or Duck Quesadillas
as a main course.
Serves: 4 to 6
TD&N Nutrient Analysis (based on 6 servings):
384 Calories, 13g Total Fat, 5g Saturated Fat, 2g Polyunsaturated Fat,
6g Monounsaturated Fat, 105mg Cholesterol, 596mg Sodium, 20g Carbs,
5g Fiber, 45g Protein
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