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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

Procedure:

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.

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