Caldo Tlalpeno

Name: Caldo Tlalpeno
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g chicken thighs, bone in; 400g canned chickpeas, drained; 2 chipotle chillis in adobo; 1 white onion, diced; 4 cloves garlic, minced; 2 pasilla chillis, toasted and soaked; 1.5L chicken stock; 1 handful fresh epazote or parsley; 3 tbsp vegetable oil; avocado and lime to serve

A Mexico City-style smoky chipotle chicken soup with rice, avocado and lime. Charring the chipotles briefly in a dry pan before they go into the pot deepens their smokiness rather than leaving it flat.

Total time

70 min

Prep

20 min

Cook

50 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

600gchicken thighs, bone in

400gcanned chickpeas, drained

2chipotle chillis in adobo

1white onion, diced

4 clovesgarlic, minced

2pasilla chillis, toasted and soaked

1.5Lchicken stock

1 handfulfresh epazote or parsley

3 tbspvegetable oil

avocado and limeto serve

Instructions

Brown chicken in oil, remove.

Sauté onion and garlic, add chipotle and pasilla.

Add stock and chicken, simmer 30 minutes.

Remove chicken, shred and return to pot.

Add chickpeas and epazote.

Simmer 15 more minutes.

Serve with sliced avocado, lime wedges and warm tortillas.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

535

Protein

58.3g

Fat

18.7g

Carbs

32.9g

Fiber

8.3g

Sodium

1635mg

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