Best Authentic Tlalpeño Soup Recipes

CALDO TLALPEñO

Steps:

• 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.

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)

Steps:

• 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.

AUTHENTIC TLALPEñO SOUP

Steps:

• Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
• Remove chicken and set aside.
• Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute.
• In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
• De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.

CALDO TLALPENO

Steps:

• In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool in the broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred the chicken and reserve it, covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.