Soup season has arrived. This Caldo Tlalpeño, a classic Mexican chicken and vegetable soup, is one option that can warm up your menu through the fall and winter months ahead. Watch for more great traditional Mexican soup recipes in our November/December issue, coming soon!
Recipe and photo courtesy of Avocados from Mexico
Makes 6 servings
8 c. chicken broth
2 ea. cans of chickpeas
2 ea. chicken breasts, boneless and skinless
2 ea. ears of corn, peeled and cut into chunks
2 ea. carrots, peeled and cubed
1 ea. Avocados From Mexico, diced
1½ c. tomato puree
1 ea. canned green beans
1 c. queso fresco crumbles
1 ea. large potato, cubed
1 ea. white onion, chopped
1 ea. lime, cut into wedges
2 ea. garlic cloves, minced
2 ea. chipotle peppers in adobo, minced
1 ea. epazote sprig
2 T. olive oil
Cilantro, chopped to taste
Salt and pepper to taste
In a large pot on medium to high heat, add olive oil and sauté the garlic and onion. Add chicken breasts and cook until browned, approximately 10 minutes on each side. Then add the chicken broth and cook for 20 minutes. Remove the chicken, let it cool and shred. Set aside.
In the same broth, add the chickpeas, corn, carrots, potatoes and epazote and cook for 10 minutes.Stir in tomato puree, chipotle pepper, green beans and shredded chicken. Salt and pepper to taste and simmer for another 10 minutes.
Evenly distribute broth between 6 bowls and garnish each with cilantro, avocado, cheese and lime wedges and serve.