Caldo Tlalpeño
A big bowl of caldo tlalpeño (Mexican chicken soup) is a delicious and filling meal.
Caldo tlalpeño is a delicious Mexican chicken soup with chickpeas and rice, flavoured with epazote and cilantro. It is infused with the subtle flavour of chipotle peppers and thick with vegetables. A lovely lunch or dinner that is filling and satisfying.
My version isn't entirely authentic as I like to add chicken stock where normally only water is used. I think the chicken stock adds a better flavour to the end result than water alone.
I love to serve this with a squeeze of fresh lime juice and optional sliced avocado. A garnish of chopped fresh cilantro is also a great addition.
Ingredients
(Makes 6 servings)
6 bone-in no skin chicken pieces (2 legs, 2 thighs, 2 breasts)
8 cups chicken stock
1 teaspoon salt
1 medium sweet onion, roughly chopped
2 cloves garlic, chopped
1 can (540ml) chickpeas, drained and rinsed
1 cup basmati rice, rinsed
3 dried chipotle peppers, seeds and stems removed then roughly chopped
2 medium carrots, peeled and chopped
1 cup green beans, cut
1/4 cup fresh cilantro, chopped
1 teaspoon dried epazote (or Mexican oregano)
3 limes, halved
2 avocados, sliced (optional)
Directions
In a large soup pot over medium-high heat, add the chicken pieces and chicken stock. If necessary, add additional water to cover the meat by an inch. Add the salt and stir to dissolve. Bring to a boil and cook the chicken for 15 minutes.
To the pot add the onion, garlic, chickpeas, and rice. Return to a boil and cook for 15 to 20 minutes or until the chickpeas start to become tender. Add the peppers, carrots, green beans, cilantro, and epazote. Bring back to a boil then reduce the heat to medium and simmer partially covered until the vegetables are soft.
Take out the chicken pieces and remove the bones while sheading the meat. Discard the bones and return the meat to the soup. Taste the soup and adjust for salt.
Serve with 1/2 a lime and several avocado slices.
Nutritional Information Per Serving:
total calories = 396 | total fat = 12.37g | saturated fat = 3.23g | cholesterol = 148.17mg | sodium = 1509.83mg | net carbohydrates = 23.8g | dietary fibre = 5.25g | sugars = 8.06g | protein = 41.45g
