Caldo Tlalpeno

"This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles"
 
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Ready In:
30mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
  • Add the garlic and cook another minute.
  • Stir in the chicken broth and garbanzo beans.
  • Partially cover the pot, and simmer for 30 minutes.
  • Add the chile, cilantro, and shredded chicken to the soup to heat through.
  • Ladle the soup into bowls and top with diced avocado.
  • Serve with a slice of lime on the side.

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Reviews

  1. Excellent recipe! I did modify mine slightly to exclude the beans and carrots then I created a paste with the onions, garlic and chipotle and cooked with the chicken followed by adding the broth. Which resulted in a great flavor profile and I garnished with mexican cheese, cilantro and seasoned tortilla strips.
     
  2. I tasted this sopa in a restaurant in New Mexico for the first time and wanted a recipe that replicated the great taste. This recipe is IT! I used organic chicken stock and oregano, cumin and thyme for the herbs and added a bay leaf. I also added celery and it tasted great.
     
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