Chicken Vegetable Soup

Name: Chicken Vegetable Soup (Caldo Tlalpeno)
Yield: Serves 8
Cuisine: Mexican
Ingredients: 8 lime wedges, for garnish; 2 whole canned chipotles en adobo, seeded and cut into strips; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 avocado, preferably Hass variety, for garnish; 1 large white onion, halved lengthwise and thinly sliced lengthwise; 2 carrots, peeled and cut into ⅛-inch-thick slices; 1 zucchini, cut into ¼-inch-thick slices; 2 cups cooked chickpeas or rinsed and drained canned chickpeas; 1 whole chicken breast, about 1¼ pounds with skin and bones; 1 whole chicken breast, about 1¼ pounds with skin and bones; 1½ tablespoons vegetable or olive oil; 1½ tablespoons vegetable or olive oil; 1 whole chicken breast, about 1¼ pounds with skin and bones; 8 cups chicken stock

Caldo Tlalpeno

Preparation info

Serves
8

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Even if you think your abuela’s (grandmother’s) chicken soup is the best, you must try this version. At Dos Caminos, it draws great raves! And grandma knows best: it’s great for a cold or anything else that ails you, as well as being a bowl of satisfying comfort food. You can always add leftover chicken to this colorful elixir.

Ingredients

8 cups chicken stock
1 whole chicken breast, about 1¼ pounds with

Americas
Mexico
Central America
Soup
Gluten-free

Method

In a large saucepan, bring the stock just to a boil. Add the chicken and gently simmer until the chicken is just cooked through, about 15 minutes; remove from the heat and let the chicken cool in the broth.
Transfer the chicken to a cutting board, reserving the broth; discard the skin and bones. Shred the chicken, cover it, and refrigerate.
In a large