Caldo Xochilt

• 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
• 12 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
• 12 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.

chiles, chicken broth, longgrain white rice, garbanzo beans, onion, green chilies, tomatoes, avocado, fresh cilantro

Taken from www.food.com/recipe/caldo-xochilt-178149 (may not work)