Mexican · PANTRYHOP RECIPE
Caldo tlalpeño
45 minutes · 4 servings · omnivore
Caldo tlalpeño is a well-known Mexican chicken soup with chickpeas and vegetables.
Ingredients
Check you have the quantities below.
- 1 pound chicken breast
- 6 cups water
- 1 large carrot, sliced
- 1 medium zucchini, diced
- 1 cup cooked chickpeas
- 1 teaspoon chipotle in adobo
- 1 garlic clove
- 1 1/2 teaspoons salt
- to serve lime wedges
Let’s make it
- Place the chicken, water, garlic, and salt in a pot and simmer until the chicken reaches 165 F / 74 C, about 15–18 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Add the carrot, zucchini, chickpeas, and chipotle; simmer 10–12 minutes until the vegetables are tender.
- Serve hot with lime wedges.
Use only a little chipotle or omit it for a milder bowl.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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