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Caldo Tlalpeño

A traditional Mexican soup with tender chicken, vibrant vegetables, and a kick of heat from chipotle.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 medium zucchini diced
  • 1 medium potato diced
  • 2 chipotle peppers in adobo chopped
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 cup fresh cilantro chopped
  • Juice of 1 lime

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by cutting the chicken into bite-sized pieces.
  2. In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
  3. Stir in the chicken pieces, cooking until they turn white.
  4. Add the chicken broth to the pot.
  5. Add the diced carrots, zucchini, and potato to the pot.
  6. Stir in the chopped chipotle peppers and cumin.
  7. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes.
  8. Once the vegetables are tender, stir in the lime juice and chopped cilantro.

Notes

Allow the soup to sit for a few minutes after cooking to let the flavors deepen.