If I could define any Mexican dish as comfort food, this would be it. Tlalpeño Soup, or Soup from Tlalpan, which was a small town outside of Mexico City. As the city grew, Tlalpan soon became part of the city, along with all its customs and dishes.
This hearty and comforting soup is not that far away from chicken soup, but not close enough to be associated with it. In a big pot with boiling water just add (roughly), shredded onions, carrots, garlic, chipotle chiles, xoconostle (bulb of cactus), green beans, chicken thighs, chicken breast, and other chicken pieces with some bone on them (for flavor purposes). Boil and cook the hell out of all of them until all the flavors have married with each other and the broth is thick and flavorful. The soup is garnished with cilantro and some chopped avocado when it’s served.
My first spoonful was packed with heat. The chipotles that were boiling away have let out all this wonderful spiciness that is nicely balanced out with the fresh veggies and the melt-in-your-mouth chicken. I was in luck that day, to top off my experience it was really rainy and horrible outside, so I really did get the full effect of what a good soup must do. At this point there was no avoiding the heat, so I enjoyed the ride. As I continued eating, my body slowly warmed up, and I felt, well, comforted.
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