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Caldo Tlalpeño
A hearty and flavorful Tlalpan-style chicken soup, featuring tender chicken, chickpeas, smoky chipotle peppers in adobo, and fresh avocado. Named after the historic borough of Tlalpan in Mexico City.
🧂 Ingredienser
- 1 kg Bone-in, skin-on chicken pieces(Such as thighs, drumsticks, or a whole cut-up chicken. Bone-in, skin-on will yield a richer broth.)
- 2.5 liters Water(Approximately 10 cups.)
- 1 tablespoon Salt(Or to taste.)
- 1 can (400g) Chickpeas(Rinsed and drained. You can also use 1 cup of dried chickpeas, soaked overnight and cooked until tender.)
- 2 whole peppers Chipotle peppers in adobo sauce(Finely chopped. Add more or less to adjust heat. Include 1-2 tablespoons of the adobo sauce for extra flavor.)
- 2 medium Carrots(Peeled and diced into 1/2-inch pieces.)
- 2 medium Celery stalks(Optional, but adds depth. Sliced.)
- 1/2 medium Onion(Chopped.)
- 2 cloves Garlic cloves(Minced.)
- 1 sprig Epazote(Fresh epazote is traditional and imparts a unique flavor. If unavailable, a small sprig of cilantro can be a substitute, though the flavor will differ.)
- 2 large Avocado(Pitted, peeled, and diced, for serving.)
- 2 medium Lime(Cut into wedges, for serving.)
- 1/4 cup Cilantro(Fresh, chopped, for garnish (optional).)
👨🍳 Fremgangsmåde
- 1
Prepare the chicken broth: Place the chicken pieces in a large pot or Dutch oven. Add the water, 1 tablespoon of salt, chopped onion, and minced garlic. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover, and simmer gently for 35-40 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.
⏱️ 40 minutes - 2
Shred the chicken: Carefully remove the cooked chicken pieces from the pot and set them aside on a plate to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids (onion, garlic). Return the shredded chicken to the strained broth.
⏱️ 10 minutes - 3
Add vegetables and flavorings: Add the diced carrots, sliced celery (if using), rinsed chickpeas, chopped chipotle peppers, and adobo sauce to the pot with the chicken and broth. Bring the soup back to a simmer over medium heat.
⏱️ 5 minutes - 4
Infuse with epazote: Once the soup is simmering and the carrots are beginning to soften (about 5-7 minutes), add the sprig of epazote. Continue to simmer for another 5 minutes to allow the herb to infuse its flavor into the broth. Taste and adjust seasoning with salt if needed.
⏱️ 10 minutes - 5
Serve: Ladle the hot Caldo Tlalpeño into individual bowls. Garnish generously with diced avocado, a sprinkle of fresh chopped cilantro (if desired), and serve immediately with lime wedges on the side for squeezing over the soup.
💡 Professionelle Tips
- ✓For a richer broth, use bone-in, skin-on chicken pieces. The bones and skin add significant flavor.
- ✓Chipotle peppers in adobo sauce provide both smoky heat and a distinct flavor. Adjust the quantity based on your spice preference.
- ✓Epazote is a traditional herb in Mexican cuisine with a unique, slightly pungent flavor. If you can't find it, a small sprig of cilantro can be used as a substitute, but the authentic flavor will be missed.
- ✓This soup is named after the Tlalpan borough of Mexico City, known for its culinary traditions.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For extra heat, add more chopped chipotle peppers or a pinch of cayenne pepper.
- Serve over cooked rice for a more substantial meal.
- Add other vegetables like zucchini, green beans, or corn kernels during the last 10 minutes of simmering.
- A tablespoon of tomato paste added with the chipotle can add another layer of flavor.