Caldo Tlalpeño
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5
4 reviews
Excellent
Caldo Tlalpeño
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Caldo Tlalpeño is a traditional Mexican soup made with chicken, chickpeas, green beans, carrots, and a flavorful broth with smoky chipotle.
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Ingredients
For the chicken and broth
- 2 pounds chicken thigh bone-in, skinless
- 8 cups water
- ¼ onion roughly chopped, white
- 4 cloves garlic
- 2 teaspoons kosher salt
- 2 bay leaf
For the soup
- 3 Roma tomato
- 2 teaspoons kosher salt plus more to taste
- 1 chipotle pepper in adobo sauce
- 2 carrot peeled and sliced into half-moons
- 1 tablespoon olive oil
- ¼ onion diced, white
- 2 cups Green bean fresh or frozen, chopped
- 1 (15-ounce) can chickpeas drained and rinsed
- 4 epazote leaves
- 4 prigs cilantro
For garnish
- chipotle pepper in adobo sauce
- queso fresco
- cilantro chopped
- avocado sliced
Instructions
- Make the chicken and broth. Add the chicken thighs, water, onion, garlic, salt, and bay leaves to a large pot or Dutch oven. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes until the chicken is fully cooked.
- Transfer the chicken to a bowl to cool, discard the bay leaves, and transfer the cooked onions and garlic into a blender. Strain and reserve the remaining broth in a large bowl.
- Make the soup. In the blender with the cooked onions and garlic, add 1 cup of the reserved chicken broth, the tomatoes, salt, and chipotle pepper in adobo sauce. Blend until smooth.
- Heat the olive oil in the same large pot or Dutch oven over medium-high heat. Add the carrots and cook for 5 minutes, stirring occasionally, until they begin to soften. Add the diced onion and cook for 5 more minutes until softened and translucent.
- Pour in the blended tomato mixture and cook for an additional 10 minutes, stirring occasionally.
- While the tomato mixture cooks, shred the chicken thighs.
- Add the shredded chicken, green beans, chickpeas, remaining chicken broth, epazote leaves, and cilantro springs to the pot. Stir to combine and bring to a simmer. Cook for 8 minutes until the green beans are tender. Taste and season with more salt if needed.
- Serve immediately in bowls and garnish with a chipotle pepper in adobo sauce, crumbled queso fresco, sliced avocados, and chopped cilantro.
Notes
- Adjust the spice level. If you don’t want a lot of spice, I recommend leaving out the chipotle as a garnish but not in the tomato mixture/broth. You can use half of a chipotle pepper if you’re sensitive to spice.
- Don't want t make your own chicken broth? Using and making your own chicken broth and shredded chicken adds tons of great flavor, but you can save time by using store-bought chicken broth and shredded chicken. Just note you may need to adjust the seasonings.
- Don't want to use bone-in chicken? I like to use bone-in cuts of chicken, like thighs or drumsticks, when making broth since it adds flavor, but feel free to use chicken breasts.
Nutrition Information
Show Details
Serving
1serving
Calories
279kcal
(14%)
Carbohydrates
27g
(9%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
86mg
(29%)
Sodium
1671mg
(70%)
Potassium
674mg
(14%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
4052IU
(81%)
Vitamin C
13mg
(14%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 1671mg | 70% |
| Potassium | 674mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 4052IU | 81% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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