Make Caldo Tlalpeno

Caldo Tlalpeno is a hearty Mexican soup that combines a spicy broth with chicken, fresh vegetables, and chickpeas. Because it is loaded with veggies and protein, it is an ideal main course all on its own, particularly on a cold day. But you don't have to hit up your favorite Mexican restaurant for a bowl -- the soup is easy enough to make at home whenever the craving strikes.

Ingredients

• 6 cups (1.4 l) chicken broth
• 1 ¼ pound (567 g) whole chicken breast with skin and bones
• 3 Roma tomatoes, roughly chopped
• 2 chipotle peppers in adobo
• 1 serrano pepper, chopped (optional)
• 3 cloves garlic, sliced
• 1 small white onion chopped
• 1 cup (237 ml) water
• ½ teaspoon (3 g) salt
• ½ teaspoon (1 g) pepper
• 1 teaspoon (1 g) dried epazote
• 1 teaspoon (1 g) oregano
• 2 tablespoons (30 ml) olive oil
• 2 carrots, cut into ⅛-inch (3-mm) thick slices
• ½ pound (225 g) fresh green beans, cut into 1-inch (2.5-cm) pieces
• 19-ounce (539 g) can chickpeas, rinsed and drained
• 2 bay leaves
• 1 zucchini, cut into ¼-inch (6-mm) thick slices
• Diced avocado, shredded Monterey jack, chopped cilantro, diced onion, and lime wedges, for garnish (optional)

Steps

Cooking the Chicken

1. Bring the broth to a boil. Add 6 cups (1.4 l) of chicken broth to a large saucepan, and heat it over medium-high heat. Allow the mixture to heat until it comes to a boil, which should take approximately 10 minutes.
   • You can use store-bought or homemade broth for the soup.
2. Poach the chicken in the broth until it’s cooked through. Once the broth comes to a boil, add 1 ¼ pound (567 g) whole chicken breast with skin and bones to the pan. Cover the pan, and lower the heat to medium-low. Allow the chicken to heat at a bare simmer for approximately 15 minutes, or until it is cooked through.
   • The best way to tell if the chicken is cooked through is to insert an instant-read thermometer into the thickest part of the meat. It should register 165°F (74°C).
   • You can also tell the chicken is done when the middle is opaque and no longer pink.
3. Allow the chicken to cool in the broth. When the chicken is cooked through, remove the saucepan from the heat. Let the chicken cool for 10 to 15 in the broth before transferring it to a cutting board. Reserve the broth.
4. Remove the skin and bones and shred the chicken. Once the chicken is cool enough to handle, use a knife to cut away the skin and remove the meat from the bones. Use a fork or clean fingers to shred chicken, and set it aside for the moment.
   • Cover the chicken with plastic wrap, and store in the refrigerator until it’s time to mix it into the soup.

Preparing the Tomato and Chicken Base

1. Combine the tomatoes, water, chipotles, serrano pepper, water, and spices. Add 3 roughly chopped Roma tomatoes, 2 chipotle peppers in adobo, 1 chopped serrano pepper, 3 sliced garlic cloves, 1 small chopped white onion, 1 cup (237 ml) of water, ½ teaspoon (3 g) of salt, ½ teaspoon (1 g) of pepper, 1 teaspoon (1 g) of dried epazote, and 1 teaspoon (1 g) of oregano to a blender. Blend the mixture until it is smooth.
   • If you don’t have a blender, you can puree the mixture in a food processor.
   • Adding the serrano pepper is optional. You can omit it if you prefer a milder soup.
   • Dried epazote is a Mexican herb. You can find it at Latin grocery stores, online retails, and in the international aisle of some general grocery stores.
   • After you blend up the tomato mixture, taste it. Add more salt and pepper if necessary.
2. Heat the olive oil in a pot. Add 2 tablespoons (30 ml) of olive oil to a large pot. Allow the oil to heat for 2 to 3 minutes on medium-high heat, or until it begins to shimmer.
   • You can substitute vegetable or canola oil for the olive oil if you prefer.
3. Add the tomato mixture and bring it to a boil. Once the oil is hot, pour the tomato mixture into the pot. Heat the mixture on medium-high until it comes to a boil, which should take about 5 to 7 minutes.
4. Reduce the heat and cook the mixture for a few more minutes. When the mixture has come to a boil, lower the heat to medium. Allow it to cook for another 5 minutes.
   • The mixture should thicken up slightly at it cooks.
5. Mix in the chicken broth. When the tomato mixture has thickened a bit, add the chicken broth that you reserved earlier to the pot. Stir well to ensure that it is fully mixed with the tomato mixture.
   • After you mix in the chicken broth, give the mixture a taste. Add salt if necessary.
6. Stir in the shredded chicken. Once the broth is fully blended with the tomato mixture, add the shredded chicken that you reserved earlier to the pot. Mix well to ensure that the chicken is incorporated throughout the mixture.

Finishing Off the Soup

1. Add the carrots, green beans, chickpeas, and bay leaves. When the chicken and tomato mixture are fully combined, mix in 2 carrots that have been cut into ⅛-inch (3-mm) thick slices, ½ pound (225 g) of fresh green beans that have been cut into 1-inch (2.5-cm) pieces, a 19-ounce (539 g) can of chickpeas that have been rinsed and drained, and 2 bay leaves. Let the mixture cook on medium until the carrots soften, which should take approximately 5 to 10 minutes.
   • If you prefer, you can substitute shredded carrots for the slices. Shredded carrots will soften more quickly.
2. Mix in the zucchini and cook for 15 minutes more. Once the carrots are tender, add a zucchini that’s been cut into ¼-inch (6-mm) thick slices. Allow the soup to cook for another 15 minutes, or until the zucchini has softened too.
   • When the soup is finished cooking, taste it. Add salt if necessary.
3. Ladle the soup into bowls and add your desired toppings. When the soup is finished cooking, use a ladle to transfer it to individual bowls. Top the soup with diced avocado, shredded Monterey jack, chopped cilantro, diced onion, and/or lime wedges, and serve while it’s still hot.
   • The soup pairs well with warm corn tortillas or tostadas.

Things You’ll Need

• Large saucepan
• Sharp knife
• Fork
• Blender
• Large pot
• Wooden spoon

Sources and Citations

See also

• Cook Rice with Chicken Broth
• Make Chicken Soup
• Make Chinese Chicken Corn Soup
• Make Chicken Noodle Soup