Caldo Tlalpeño

🧂 Ingredients

• 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).)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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.

💡 Pro 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving