THE BEST MEXICAN CHICKEN SOUP | Caldo Tlalpeño

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a similar smoky flavor with less heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber, while store brands are often more budget-friendly.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with fewer calories, while sour cream is a cost-effective alternative.

Grab a large pot and add 18 cups of water; set it on high heat.

Add half of a chopped onion, fresh herbs, garlic, salt, and black pepper to the water and bring it to a boil.

Once boiling, reduce heat to medium and add chicken breast; cook for 25-30 minutes.

Remove chicken breast from the broth along with the herbs, garlic, and onion, straining the broth.

In a frying pan, heat a little oil and add chopped onion; sauté until translucent.

Add chopped tomatoes and chipotle peppers to the pan; mix and add chicken bouillon.

Smash down the tomatoes and cook for about 5 minutes until sauce thickens.

Transfer the sauce back to the strained broth and bring to a simmer.

Add chopped potatoes and carrots to the broth; let cook while shredding the chicken.

After 15 minutes, add calabacitas, green beans, and corn to the pot; cook for another 5-10 minutes.

Return shredded chicken to the pot and adjust seasoning if necessary.

Add chopped cilantro and let cook for another 5 minutes before serving.

Serve with lime juice, queso Oaxaca, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary