Caldo Tlapeno

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Servings: 6 Difficulty: Advanced
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A smoky, spicy Mexican soup with tender chicken, chickpeas, and chipotle peppers
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Caldo Tlapeno is a comforting and vibrant Mexican soup that balances smoky heat with fresh, herbal notes. This dish features shredded chicken simmered in a rich broth with earthy chickpeas, diced ham, and roasted chipotle chiles for a distinctive kick. The addition of epazote and fresh oregano provides a traditional aromatic depth, while the creamy avocado and bright lime garnish added at the end cut through the richness. Perfect for chilly evenings or as a hearty starter for a festive meal, this soup is deeply satisfying and packed with flavor. It’s a wonderful way to experience the bold, rustic tastes of Mexican home cooking.

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Caldo Tlapeno

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1147.2

Description

Caldo Tlapeno is a comforting and vibrant Mexican soup that balances smoky heat with fresh, herbal notes. This dish features shredded chicken simmered in a rich broth with earthy chickpeas, diced ham, and roasted chipotle chiles for a distinctive kick. The addition of epazote and fresh oregano provides a traditional aromatic depth, while the creamy avocado and bright lime garnish added at the end cut through the richness. Perfect for chilly evenings or as a hearty starter for a festive meal, this soup is deeply satisfying and packed with flavor. It&# 226;ÂÂs a wonderful way to experience the bold, rustic tastes of Mexican home cooking.

Ingredients

Directions

  1. In a large soup pot, combine chicken broth and chicken breast; bring to a gentle simmer over medium heat.
  2. Skim off any foam that rises to the surface during the first minute or two of simmering.
  3. Add fresh thyme and oregano sprigs, cover, and simmer for 9 minutes until chicken is cooked through.
  4. Remove pot from heat and let chicken cool in the broth.
  5. Remove chicken, discard skin and bones, shred the meat, and set aside.
  6. Strain the broth into a large bowl, skim off excess fat, and clean the soup pot.
  7. Place the clean pot over medium heat and add lard or vegetable oil.
  8. Sauté diced onion and carrot, stirring occasionally, for about 7 minutes until just beginning to turn golden.
  9. Add finely chopped garlic and cook for 1 minute until fragrant.
  10. Stir in the strained chicken broth, diced ham, rinsed chickpeas, and epazote sprig.
  11. Partially cover the pan and regulate heat to maintain a simmer for 30 minutes.
  12. Add salt to taste, adjusting based on the saltiness of the broth.
  13. Remove the herb sprigs (thyme, oregano, and epazote) from the soup.
  14. Add sliced chipotle chiles and shredded chicken to the simmering broth.
  15. Cook for about 2 minutes until everything is heated through.
  16. Ladle soup into warm bowls and garnish with diced avocado and lime wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1147.2kcal
% Daily Value *
Total Fat 57.6g89%
Saturated Fat 15.8g79%
Cholesterol 427.2mg143%
Sodium 393.6mg17%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 129.6g260%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican soup, caldo tlapeño, chipotle chicken, chickpea soup, smoky soup, mexican cuisine, chicken broth, spicy soup, avocado garnish, epazote, comfort food, winter warmer
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