Caldo Tlalpeño

Name: Caldo Tlalpeño
Prep time: 15 min
Cook time: 55 min
Total time: 75 min
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; 1 teaspoon vegetable oil; 0.5 onion, chopped; 1 clove garlic, minced; 4 tomatoes, diced; 1 cup canned chickpeas, drained; 2 carrots, peeled and chopped; 4 chipotle peppers in adobo sauce; salt to taste; 2 avocados, peeled and cubed; 2 limes, quartered; 1 cup shredded Oaxaca cheese

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An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.

Recipe by Guillermo

Updated on August 22, 2022

1

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

5 mins

Total Time:

1 hrs 15 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

4 ½ (6 ounce) skinless, boneless chicken breast halves
½ onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
½ onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste

To Garnish:

2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

Directions

Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

Nutrition Facts (per serving)

306	Calories
15g	Fat
20g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 15g	19%
Saturated Fat 4g	22%
Cholesterol 64mg	21%
Sodium 586mg	25%
Total Carbohydrate 20g	7%
Dietary Fiber 7g	25%
Total Sugars 4g
Protein 26g
Vitamin C 26mg	129%
Calcium 155mg	12%
Iron 2mg	11%
Potassium 700mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.