Caldo Tlalpeño

Caldo Tlalpeño is a hearty Mexican soup made with a chicken and tomato based broth, shredded chicken, vegetables and rice. It’s a seriously nourishing and satisfying chicken soup, perfect for colder months. You can find a few variations of this Mexican soup recipe where they add chickpeas and other vegetables. The way it’s served and garnished is always the same though – with slices of avocado, a drizzle of crema, a good dose of chipotle in adobo, and lime. Caldo Tlalpeño is pure Mexican mama’s food! Gran Luchito Chipotle Paste is the perfect ingredient to bring Mexican soup recipes to life at home, and we add it to the broth here for a deliciously smoky kick. If you want to make this chicken soup child friendly, just skip the chipotle in the broth and the grown-ups can add it into their soup once it’s served, making everyone happy. Tips and Tricks: For the broth: cook chicken thighs and legs with aromatics (onion, peppercorns, bay leaf, etc.) to make a tasty broth. Doing it in this way, you get a base broth that you can use to prepare your soup, and the chicken will be cooked, ready to be shredded. *To save time, buy ready-made chicken stock and already-cooked chicken, ready to be shredded and added into your tasty soup. Rice: precook the rice separately as part of your prep. You can use basmati, long grain, or any rice you prefer. Once cooked, add the rice to the soup when it’s ready to serve, to prevent the rice from overcooking. Garnishes: bring the avocado slices to the table, a jar of Gran Luchito Chipotle Paste, sour cream, feta cheese (optional), and limes cut into wedges. Then everyone can customize and add the things they like into their Caldo Tlalpeño.

Good

% Daily Values based on a 2,000 calorie diet

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