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Caldo Tlalpeño
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Spicy Mexican soup with homemade broth, chickpeas, chipotle, avocados, and Oaxaca cheese for a satisfying meal.
Ingredients:
  • 4.5 (6 ounce) skinless, boneless chicken breast halves
  • 0.5 onion
  • 1 stalk celery
  • 1 sprig fresh parsley
  • 2 quarts cold water
  • 2 tablespoons chicken bouillon granules
  • 0.5 onion, chopped
  • 4 tomatoes, diced
  • 1 cup canned chickpeas, drained
  • 2 carrots, peeled and chopped
  • 4 chipotle peppers in adobo sauce
  • 2 avocados, peeled and cubed
  • 2 limes, quartered
  • 1 cup shredded Oaxaca cheese
Instructions:
  • Place chicken breasts, half an onion, celery, and parsley in a saucepan. Add cold water and chicken bouillon. Bring to a boil, then simmer until chicken is cooked through, about 20-25 minutes.
  • Shred the chicken using a fork, and set it aside. Strain the stock and discard the onion, celery, and parsley. Return the stock to the saucepan.
  • In a skillet over medium heat, warm oil. Sauté chopped onion and garlic until translucent, about 3 minutes. Add tomatoes and cook until soft, about 5 minutes. Allow to cool for 5 minutes. Transfer mixture to a blender; add 1 cup stock. Secure lid with a potholder and pulse before blending.
  • Add the tomato mixture to the stock in the saucepan, along with chickpeas and carrots. Simmer until the carrots are almost tender, approximately 10 minutes. Gently mix in the shredded chicken and chipotle peppers. Continue to simmer until the flavors meld and the carrots are soft, about 10 more minutes. Season with salt and serve with avocado, lime, and Oaxaca cheese.

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