Caldo Tlalpeno
Transport your taste buds to Mexico with this soul-warming Caldo Tlalpeño, a traditional Mexican chicken soup bursting with vibrant flavors and wholesome ingredients. This hearty soup features tender, shredded chicken, softened carrots, zucchini, and protein-packed chickpeas nestled in a smoky chipotle-infused broth. Fresh cilantro, creamy avocado slices, and zesty lime wedges add a pop of freshness, while an optional side of fluffy rice makes it extra satisfying. Perfect for a cozy family dinner or a nourishing meal on a chilly night, this one-pot wonder is as comforting as it is flavorful. Easy to prepare in under an hour, Caldo Tlalpeño is a versatile dish that’s naturally gluten-free and can be customized to suit your spice preference. Dive into the bold and comforting essence of authentic Mexican cuisine today!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 8 cups Water
- 1 piece White onion (quartered)
- 4 cloves Garlic cloves (peeled)
- 1 leaf Bay leaf
- 2 teaspoons Salt
- 2 large Carrots (peeled and sliced into rounds)
- 1 medium Zucchini (sliced into rounds)
- 1.5 cups Cooked chickpeas (drained)
- 2 pieces Canned chipotle peppers in adobo sauce
- 0.5 cup Fresh cilantro (chopped)
- 2 pieces Lime (cut into wedges, for serving)
- 1 large Avocado (sliced, for serving)
- 1 cup Cooked rice (optional, for serving)
Instructions
Place the chicken thighs, water, quartered onion, garlic cloves, bay leaf, and salt into a large pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 25 minutes, skimming off any foam or impurities that rise to the surface.
Remove the cooked chicken thighs from the pot and set them aside to cool slightly. Strain the broth into a clean pot, discarding the solids, and return the broth to the heat.
Add the sliced carrots to the broth and cook for 10 minutes, or until they begin to soften.
Shred the cooked chicken into bite-sized pieces and return it to the pot along with the zucchini slices and chickpeas.
Add the canned chipotle peppers (or more to taste) to the soup, stirring well. Simmer for an additional 10 minutes, or until all the vegetables are tender.
Taste the soup and adjust the seasoning with more salt if needed.
Ladle the soup into bowls and garnish with chopped cilantro. Serve hot with lime wedges, avocado slices, and cooked rice if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
