Tlalpeño Soup

Name: Tlalpeño Soup (Caldo Tlalpeño)
Cuisine: Mexican
Ingredients: 8 cups (2 L) reduced-sodium chicken broth; 1½ pounds (680 g) chicken breast meat, sliced about 2½ inches (6.5 cm) wide and 2 inches (5 cm) thick; 1 tablespoon olive or canola oil; 1 tablespoon olive or canola oil; 1 onion, diced; 2 carrots, peeled and thinly sliced; 1 celery rib, finely chopped; 1 medium zucchini, finely chopped; ¼ cup (60 ml) Mexican Spice Blend (Especias Mexicanas); 2 tablespoons tomato sauce; 1 chipotle pepper in adobo, sliced (or more, to taste); ½ teaspoon black pepper; 4 cups (740 g) cooked brown or white rice; 4 cups (740 g) cooked brown or white rice; 1 avocado, peeled, pitted, and chopped; Lime wedges

Caldo Tlalpeño

Preparation info

Serves
8

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

The name of this soup comes from the Tlalpan area of Mexico City, where it originated. It’s not your usual chicken soup—it’s served with chunks of fresh avocado and rice on the side. The addition of avocado tempers the wonderful smoky flavor and heat that the chipotle adds.

Ingredients

8 cups (2 L) reduced-sodium chicken broth
1½ pounds (680

Americas
Mexico
Tlalpan
Central America
Soup
Gluten-free

Method

Bring the chicken broth to a boil in a Dutch oven or large pot. Add the chicken, bring to a boil again, cover, and simmer for 15 to 20 minutes, until the meat is no longer pink. Remove the chicken from the broth and shred using two forks. Skim any foam from the top of the broth.
Heat the oil in a large nonstick skillet over medium heat. Sauté the onion until tr