Recipe Cottage


LOCATION: Recipes >> Soups >> There's a place in Berkeley, El Rinconcito, which serves the best chicken

Print this Recipe    There's a place in Berkeley, El Rinconcito, which serves the best chicken

soup I've ever had. The restaurant is in a converted gas station: seating
is at a real premium and it's hard to manage a meal there unless you can
sit outside. Fun place. The soup is quite picante. Hot. It's the
chipotles, which are (for the unfamiliar) smked jalapen~os. Lovely things.

Anyway, I found a recipe, and did a bit of experimenting and amending
until it came out about like El Rinconcito's.

1 boned, cooked chicken in large chunks
3 chipotle chilis
1 1/2 cups of chick peas
1 onion
1 avocado
4 cloves of garlic
1 sprig of epazote
3 carrots cut into coins
1 small zucchini or similar amount of summer squash, cut into small pieces
3 limes
salt and cilantro as desired


1. Soak garbanzos overnight.

2. Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of
water until the garbanzos are soft.

3. Add epazote, chipotle chili, carrots and green beans and boil on a low
flame until the vegetables are soft. Serve with lime, cilantro, sliced
avocado and diced onion.

You can also serve this with a rice sopa seca. Which they do at El
Rinconcito. I usually dump the rice into the caldo.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.