Caldo Tlalpeño
Hearty Mexican chicken soup with vegetables and chipotle
Ingredients
Instructions
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Prepare the brothIn a large pot, combine chicken thighs, chicken broth, half the onion (left whole), and garlic cloves. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until chicken is fully cooked and tender.
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Shred the chickenRemove the chicken from the broth and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones and skin. Strain the broth and return it to the pot, discarding the cooked onion and garlic.
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Add vegetablesReturn the broth to a simmer and add the diced half of the onion, carrots, zucchini, chickpeas, corn, tomatoes, and oregano. Cook for about 15 minutes until the vegetables are tender but not mushy.
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Introduce the chipotleAdd the minced chipotle peppers and adobo sauce to the soup. Adjust the amount according to your heat preference. Stir well to incorporate the smoky flavor throughout the broth.
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Return the chickenAdd the shredded chicken back into the pot and simmer for an additional 10 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
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Serve and garnishLadle the hot soup into bowls. Top each serving with diced avocado and freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the soup just before eating.
Nutritional Information
385
Calories
per serving
32
Protein
g
28
Carbohydrates
g
18
Total Fat
g
4.5
Saturated Fat
g
7
Fiber
g
6
Sugar
g
820
Sodium
mg
15
Vitamin C
% DV
3.5
Iron
mg
Caldo Tlalpeño is Also Known As
Sopa Tlalpeña, Mexican Chipotle Chicken Soup, Caldo de Pollo Tlalpeño or Tlalpan-Style Chicken Soup
