Caldo Tlalpeno Soup Recipe
This Caldo Tlalpeño Soup Recipe is a traditional Mexican dish featuring shredded chicken, garbanzo beans, vegetables, and a smoky chipotle-infused broth. Garnished with crispy tortilla strips, queso fresco, avocado, and fresh lime, it is a comforting and flavorful meal.
Servings
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 large Roma tomato sliced
- ¼ onion diced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce minced (seeds removed for a milder flavor)
- ½ tablespoon chicken bouillon
- 5½ cups chicken stock
- 2 carrots sliced into rounds
- 2 cups green beans cut in half
- 1 15-ounce can garbanzo beans, drained and rinsed
- 2 cups shredded rotisserie chicken
For Garnishing:
- 4 corn tortillas cut into strips
- Oil for frying
- 6 ounces queso fresco or panela diced into small cubes
- Chopped cilantro for garnish
- 1 avocado diced
- 1 lime cut into wedges
Instructions
Prepare the Tortilla Strips
- Cut the corn tortillas into thin strips. In a small pan, heat enough oil to shallow-fry. Once the oil is hot, add the tortilla strips in batches, ensuring not to overcrowd the pan. Fry until they become golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil. Set aside.
Sauté the Aromatics
- In a medium-sized heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced Roma tomatoes, diced onion, and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Blend the Soup Base
- Transfer the cooked tomatoes, onion, and garlic to a blender. Add the chipotle pepper, chicken bouillon, salt, and pepper. Blend until the mixture becomes smooth and well combined.
Cook the Soup
- Return the blended mixture to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the chicken stock, sliced carrots, green beans, and garbanzo beans. Stir to combine, bring to a gentle simmer, and let cook for 25 minutes, or until the vegetables become tender.
Incorporate the Chicken
- Add the shredded rotisserie chicken to the soup and continue simmering for an additional 5 minutes, allowing the flavors to blend together.
Serve and Garnish
- Ladle the hot soup into serving bowls. Top with crispy tortilla strips, diced queso fresco, chopped cilantro, diced avocado, and a wedge of lime. Serve immediately.
Notes
This Caldo Tlalpeño Soup Recipe is naturally gluten-free, but to ensure it remains so, consider the following:
- Verify the chicken bouillon: Some brands contain gluten-based additives. Opt for a certified gluten-free variety or use additional salt and natural seasonings as an alternative.
- Use gluten-free corn tortillas: While most corn tortillas are gluten-free, some brands may contain traces of wheat due to cross-contamination. Be sure to check the label.
- Ensure seasoning ingredients are gluten-free: Spices, bouillons, and canned goods can sometimes include gluten-based stabilizers. Always check packaging for certification.