Xóchitl Soup (Sopa Xóchitl)

Xóchitl is a poetic Aztec name for girls that is still used today, and this name also means flower; it is also the name of this traditional mexican dish. The Xóchitl is a soup that is usually spicy and that contains many vegetables including chickpeas and avocados; many put chicken and turkey into it, or a combination with meat as indicated in this recipe. To save time it is possible to make this soup using the pressure cooker as well.

Mexican recipe for Xóchitl soup:


* 1/4 pound of pork loin
* 1/4 pound of beef for stew
* 1/2 lb. chicken
* 1 tomato, seeded, chopped
* 3 chipotle peppers
* 3 cloves garlic, minced
* 1/2 onion
* 1/4 cup chopped onion
* 1 cup chickpeas
* 1/2 sprig of epazote
* 2 avocados
* 2 tablespoons olive oil
* 2 lemons
* 1/2 cup cilantro, finely chopped
* 1 pinch of salt


1) If using raw and dry chickpeas, make them soak for 4 hours; to save time you can also use canned chickpeas and pour them in 10 minutes before the end of the cooking time.

2) Pour 10 cups of water in a pot, then add the meat, chickpeas (if uncooked), garlic and half onion, beef, pork and chicken; simmer for 1 hour and 25 minutes over low heat.

3) Fry onion in oil with the chipotles then add the tomatoes, epazote, salt and cook for 10 minutes over low heat, then add it all to the broth and simmer 10 minutes more.

Serve this soup decorated with slices of avocado, onion, lime and cilantro to the taste of each guest.

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