Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Caldo Tlalpeno
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
1
Brown chicken in oil, remove.
2
Sauté onion and garlic, add chipotle and pasilla.
3
Add stock and chicken, simmer 30 minutes.
4
Remove chicken, shred and return to pot.
5
Add chickpeas and epazote.
6
Simmer 15 more minutes.
7
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
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
