How to Make the Ultimate CALDO TLALPEÑO : Flavor-Packed Mexican Chicken & Veggie 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.

Bring 4 quarts of water to a boil.

Add salt and chicken breast to the boiling water.

Allow it to come to a second boil and remove impurities from the chicken.

Add black pepper, half an onion, a head of garlic, 2 fresh bay leaves, and fresh herbs; cover and cook over medium heat for 30 minutes.

Remove the chicken, garlic, onion, and fresh herbs from the pot after 30 minutes.

Shred the chicken and set aside.

In a pan over medium heat, heat some olive oil and sauté onion for a couple of minutes.

Add minced garlic, tomatoes, chipotle peppers, chicken bouillon, and oregano; mix and cook for about 5 minutes until tomatoes release their juice.

Smash down the mixture or blend it for a smoother consistency.

Transfer the mixture to the pot and bring to a simmer; taste and adjust salt if needed.

Add garbanzo beans, potatoes, green beans, carrots, and celery; mix and cook for 15 minutes.

Add shredded chicken and calabacitas (zucchini); mix with cilantro and continue cooking for 10 minutes until vegetables are fully cooked.

Serve with lime juice, queso fresco, avocado, and additional chipotle if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary