Caldo Tlalpeno

Transport your taste buds to Mexico with this soul-warming Caldo Tlalpeño, a traditional Mexican chicken soup bursting with vibrant flavors and wholesome ingredients. This hearty soup features tender, shredded chicken, softened carrots, zucchini, and protein-packed chickpeas nestled in a smoky chipotle-infused broth. Fresh cilantro, creamy avocado slices, and zesty lime wedges add a pop of freshness, while an optional side of fluffy rice makes it extra satisfying. Perfect for a cozy family dinner or a nourishing meal on a chilly night, this one-pot wonder is as comforting as it is flavorful. Easy to prepare in under an hour, Caldo Tlalpeño is a versatile dish that’s naturally gluten-free and can be customized to suit your spice preference. Dive into the bold and comforting essence of authentic Mexican cuisine today!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 8 cups Water
• 1 piece White onion (quartered)
• 4 cloves Garlic cloves (peeled)
• 1 leaf Bay leaf
• 2 teaspoons Salt
• 2 large Carrots (peeled and sliced into rounds)
• 1 medium Zucchini (sliced into rounds)
• 1.5 cups Cooked chickpeas (drained)
• 2 pieces Canned chipotle peppers in adobo sauce
• 0.5 cup Fresh cilantro (chopped)
• 2 pieces Lime (cut into wedges, for serving)
• 1 large Avocado (sliced, for serving)
• 1 cup Cooked rice (optional, for serving)

Directions

Step 1

Place the chicken thighs, water, quartered onion, garlic cloves, bay leaf, and salt into a large pot.

Step 2

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 25 minutes, skimming off any foam or impurities that rise to the surface.

Step 3

Remove the cooked chicken thighs from the pot and set them aside to cool slightly. Strain the broth into a clean pot, discarding the solids, and return the broth to the heat.

Step 4

Add the sliced carrots to the broth and cook for 10 minutes, or until they begin to soften.

Step 5

Shred the cooked chicken into bite-sized pieces and return it to the pot along with the zucchini slices and chickpeas.

Step 6

Add the canned chipotle peppers (or more to taste) to the soup, stirring well. Simmer for an additional 10 minutes, or until all the vegetables are tender.

Step 7

Taste the soup and adjust the seasoning with more salt if needed.

Step 8

Ladle the soup into bowls and garnish with chopped cilantro. Serve hot with lime wedges, avocado slices, and cooked rice if desired.

Nutrition Facts

Serving size	(3807.6g)

Amount per serving	% Daily Value*
Calories	2187.5

Total Fat 86.7g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 0g
Cholesterol 376mg	0%
Sodium 5965.0mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 53.4g	0%
Total Sugars 35.9g
Protein 151.5g	0%

Vitamin D 20IU	0%
Calcium 601.7mg	0%
Iron 18.5mg	0%
Potassium 4579.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 26.9%

Carbs: 38.4%