Caldo Tlalpeño (Mexican Chicken and Vegetable Soup)

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Caldo Tlalpeño (Mexican Chicken and Vegetable Soup)

nowayjosecuisine588.706 months agoWaivio3 min read

This hearty and flavorful Mexican Chicken and Chickpea Stew is perfect for warming up any day with its rich blend of spices, tender chicken, and vibrant vegetables. Enjoy a taste of Mexico right in your own kitchen.

Ingredients

🍗 6 chicken thighs (bone-in, skinless, cut into big pieces)
🥄 2 tablespoons cooking oil
🧅 1 cup onion, chopped
🧄 2 garlic cloves, minced
🍅 2 Roma tomatoes, cubed (seeds removed)
🥄 3 tablespoons chicken and tomato bouillon
🌶️ 1 tablespoon paprika
🥫 1 can of chickpeas, drained
🌶️ 3 dried chipotle peppers
🌿 4 branches of cilantro
🌿 3 pieces of epazote
🥕 1 cup of frozen carrots and green peas blend
🧀 Panela cheese, for serving
🥑 Avocado, for garnish
🍋 Lime, for garnish
🌿 Additional cilantro, for garnish
🧂 Salt
🧂 Black pepper

Instructions

1- Prepare the Chicken:

Season the chicken thighs generously with salt and black pepper.

2- Cook the Chicken:

Heat 2 tablespoons of cooking oil in a large pot over medium heat.
Add the seasoned chicken thighs and cook until they are browned on all sides. Remove and set aside.

3- Sauté Aromatics:

In the same pot, add the chopped onions and minced garlic.
Sauté until onions are translucent and fragrant.

4- Develop the Base:

Add the cubed Roma tomatoes to the pot, stirring occasionally until they soften.
Mix in 3 tablespoons of chicken and tomato bouillon and 1 tablespoon of paprika. Stir well to incorporate.

5- Combine and Simmer:

Pour in the chickpeas and mixed vegetables (carrots and peas).
Add the browned chicken back into the pot.
Submerge the chipotle peppers, cilantro branches, and epazote into the stew.

6- Cook the Stew:

Cover the pot and let it simmer on medium heat for about 30-40 minutes, or until the chicken is fully cooked and the flavors meld together.

7- Finish and Garnish:

Once the chipotle peppers are tender, remove them, chop into small pieces, and return them to the stew.
Serve the stew hot, garnished with crumbled Panela cheese, sliced avocado, a squeeze of lime juice, and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Equipment: Large pot, Chopping board, Sharp knife

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