Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup

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.

Peel and slice the carrots.

Chop a cup of green beans into smaller pieces.

Place the chicken in a pot with water and a celery stalk, ensuring the chicken is covered with water.

Add 1 tablespoon of salt, 2 tablespoons of chicken bouillon, 3 leaves of epazote, and 1 garlic clove to the pot.

Let it simmer for 15 minutes.

Add 1 teaspoon of cooking oil to a pan along with 2 garlic cloves, 1 onion, and 3 tomatoes.

Cook until they are roasted.

Place the roasted ingredients in a blender with 1 chipotle pepper and 1 cup of the chicken broth.

Blend all together until smooth.

Add the rest of the vegetables (carrots, green beans, and cooked chickpeas) to the pot.

Add the salsa made with tomatoes, onion, and chipotle to the pot and let everything simmer for another 10 minutes.

Shred the cooked chicken to have it ready.

Brush the tortillas with cooking oil, cut them into small strips, and place them in the air fryer for 3 minutes until crunchy.

Serve the caldo tlalpeño with shredded chicken on top, pieces of queso fresco, avocado, and tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary