Caldo Tlalpeño Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 6 servings

2 Tablespoons unrefined, cold-pressed, extra-virgin olive oil

1 onion, diced

2 large carrots, sliced into half-moons

2 garlic cloves, finely chopped

1 15-ounce jar diced tomatoes (I like Jovial tomatoes in glass jars.)

4-6 whole dried chipotle chiles (use fewer for less heat*), or 2 canned chipotles in adobo (I much prefer the dried chiles.)

1 teaspoon dried oregano

1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed

Sea salt (1-3 teaspoons according to whether or not your stock is salted)

6 cups chicken or vegetable stock, preferably homemade

4 cups baby leafy greens

Optional accompaniments: lime, fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado

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