Caldo tlalpeño
Chipotle chicken and chickpea soup
Caldo tlalpeño: smoky chipotle chicken soup with chickpeas and avocado from Tlalpan, Mexico City
MexicanTlalpan, on the southern edge of Mexico City, was once the last stop for travellers heading to Cuernavaca, and its roadside inns fed them this chicken soup. Chipotle gives the broth a brick-red, smoky warmth, and chickpeas, carrots and green beans make it a meal. It goes to the table with cubes of avocado, mild cheese and lime. Chef's tip: add the chipotle a little at a time and taste; the heat builds as the soup simmers.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the broth
- 8 ¼ cups water
- 1 white onionhalved
- 3 cloves garlic
- 2 tsp salt
For the soup
- 1 tbsp sunflower oil
- 2 carrotsdiced
- 8 ½ oz cooked chickpeasdrained
- 3 ½ oz green beanscut in 2 cm pieces
- 2 sprigs fresh epazote (optional)or 1 tsp dried
To serve
- 1 ripe avocadodiced
- 3 ½ oz panela or mild white cheesecubed
- 2 limesin wedges
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What you'll need
Fresh ingredients (9)
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Method
0/6 doneStep 1: Put the 2 ¼ lb bone-in chicken thighs and breast in a large pot with the 8 ¼ cups water, half the ½ white onion, 2 cloves of 2 cloves garlic and the 2 tsp salt. Bring to a gentle simmer and skim off the foam. Keep it at a lazy bubble; boiling hard is the usual mistake and makes the broth cloudy.
5 minStep 2: Simmer for 35 minutes, until the chicken reaches 165°F at the thickest part. Lift it out, shred the meat and discard the skin and bones.
35 minStep 3: Blend the 2 ripe tomatoes, the rest of the ½ white onion and 1 cloves garlic and the 2 chipotle chiles in adobo with a ladle of broth.
3 minStep 4: Heat the 1 tbsp sunflower oil in a frying pan over a medium-high heat and fry the purée for 5 minutes until it darkens, then stir it into the broth.
5 minStep 5: Add the 2 carrots and simmer for 10 minutes, then the 8 ½ oz cooked chickpeas, 3 ½ oz green beans and 2 sprigs fresh epazote for 5 minutes until the beans are tender. Return the chicken to heat through.
15 minStep 6: Serve in deep bowls with 1 ripe avocado, 3 ½ oz panela or mild white cheese and 2 limes on the side.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 33 g
- Carbs
- 17 g
- Fat
- 14 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldo tlalpeño take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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