Caldo Tlalpeno Recipe
You’d be amazed how many Mexican recipes were originally created to cure hangovers! And Caldo Tlalpeno is no exception. This Mexican chicken soup with chickpeas is a perfect dinner plate.
Ingredients
- 1 chicken (skinless)
- 4 medium tomatoes for the sauce
- 3 garlic cloves
- 1/4 onion (for the sauce
- 1/2 onion (for the broth)
- 1 chipotle chili (seedless, for the sauce) + 1 or 2 more for a spicier kick
- 1 tbsp olive oil
- 1 tsp chicken bouillon powder
- 2 celery stalks
- 1.5 cups cooked garbanzo beans (pre-soaked and cooked)
- 1 cup green beans
- 3 springs epazote
- 1 avocado
- fresh cilantro chopped
- lime
- queso fresco or oaxaca cheese optional
- coocked red rice optional
- 3 pieces carrots
Instructions
- Start by filling a large pot with water. Add the chicken (skinless), salt, pepper, bay leaves, epazote, celery, chicken bouillon, and half an onion. Bring it to a boil and let it cook until the chicken is fully cooked.
- While the chicken cooks, heat olive oil in a large saucepan over medium heat. Sauté the onion, tomatoes, and garlic until they’re roasted. Blend them with 2 cups of the chicken broth and the chipotle pepper until smooth. Strain the sauce and add it to the pot with the chicken.
- Add the carrots, green beans, and cooked garbanzo beans to the soup. Let everything simmer until the veggies are tender.
- Remove the chicken from the pot, shred it, and return it to the soup.
- Serve your Caldo Tlalpeño in individual bowls, top it with avocado, crumbled queso fresco (if you like), and a squeeze of fresh lime. Serve with warm corn tortillas or crispy tortilla strips on the side
Video
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