Sitting down trying to write recipes and organised my posts, house and children take all my time, so I love making easy recipes full of flavour. These caldito tlalpeño is one of those recipes that would always make you feel good when everything seems to go wrong. It is my “spicy chicken soup for my soul”. Believe me when I tell you that this soup would make you feel cosy in your heart. The warmth from the simple tomato broth mixed with a delicious, not too fiery chipotle in adobo chilli is like having a hug full of love from my mum, then the veggies and the chicken really complement this amazing dish.
Caldo Tlalpeño is from the town of Tlalpan in Veracruz, a beautiful state in the Golf of Mexico, but these days, this lovely caldito is made all around Mexico. The key to get it perfect is to know how to balance the heat from the chipotles with the broth and the rest of the ingredients.
Let me know if you make this recipe at home by leaving a comment. Your feedback is very important for me and also keeps me going to continue writing more recipes.
- 1.5 L chicken stock unseasoned
- 2 chicken breasts
- 4 chipotle in adobo
- 2 tins organic chickpeas
- 3 tomatoes medium, cut in half
- ½ white onion peeled
- 2 garlic cloves peeled
- 1 tbsp tomato puree
- 2 tbsp salt
- 5 carrots clenead, peeled, cut chunks
- 2 cups green beans cleaned, cut in small pieces
- ½ cup sour cream
- ½ cup feta cheese crumbled
- 1 sliced hass avocado perfectly riped
- 1 lime cut in wedges
- Pour the chicken stock in a large saucepan and place the chicken breast, tomatoes, onion, garlic and salt.
- Bring it to a boil and lower the heat down. Simmer for 30 minutes. Remove the chicken breasts and shred with the help of two forks. Set aside.
- Remove the tomatoes, onion and galic from the broth and blend until smooth. Pour the tomato sauce back into the broth and add the tomato puree.
- Add the carrots and cook in low heat for 10 minutes, then add the chickpeas and cook for 5 minutes before adding the greenbeans. Cook all the veggies together for a total of 20 minutes or until the carrots are soft.
- Check if it is well season. Then add the shredded chicken. Cook for 5 minutes.
- Serve in a bowl making sure to add chicken, carrots, greenbeans and chickpeas. Add some feta, crema, slices of avocado and a whole chipotle chilli, squeeze some lime and heat some homemade corn tortillas and you are ready to go!
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.