Caldo Tlalpeņo
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Prep Time:
Cooking Time: Servings: 6 |
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Caldo Tlalpeņo Recipe. A light and flavorful Mexican soup that gives you that touch of comfort every soup should provide.
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Be The First To Review This RecipeIngredients
| chicken breast | 1 | |
| chicken broth | 6 cups | |
| garbanzo bean (canned) | 1 cup | drained |
| garlic clove | 2 | |
| oil | 1 Tbsp | |
| carrot | 1 | medium size - peeled and chopped |
| onion | 1/2 | medium - chopped |
| chipotle chile (canned) | 2 Tbsps | seeded and sliced thin |
| epazote | 1 Tbsp | sprig |
| salt | 1 Tbsp | to taste |
| avocado | 1 | pitted, peeled, and cubed |
| cilantro | 2 Tbsps | chopped |
| lime | 2 | sliced thin |
| tomato | 1 | chopped |
| serrano chile | 1 | seeded and diced |
Directions
- In a large saucepan combine the chicken, chickpeas, garlic and chicken broth.
- Cook over medium heat for 20 minutes until the chicken is cooked.
- Remove the chicken, allow it to cool, and shred.
- In a frying pan heat the oil and sauté the onions and carrots until the onions are translucent then add to the soup.
- Add the chiles and epazote to the soup and cook for an additional 20 minutes.
- Add the shredded chicken.
- Add salt to taste.
Notes
Allow your guests to garnish the soup with the avocado, chiles, cilantro, and limes.
