Caldo Tlalpeño is a delightful and nutritious soup made with chicken, carrots, chickpeas, and green beans. It is usually garnished with avocado and cheese and served with a Chipotle pepper on the side.
10oz.large tomatoeschopped (about 2 large tomatoes)
1cupcooked chickpeascanned chickpeas are OK
4oz.Mexican CheeseQueso Fresco or Panela”
2Chipotle peppers in adobo*
To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.
Stir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.
Add the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.
To serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.
Usually, 1 chipotle pepper is used per serving, but I have only included 2 peppers for this 4-serving recipe because I figure a half pepper will be enough heat for most people. Feel free to add more peppers if you like!