CALDO TLALPEñO
Caldo Tlalpeño is a delightful and nutritious soup made with chicken, carrots, chickpeas, and green beans. It is usually garnished with avocado and cheese and served with a Chipotle pepper on the side.
Provided by Mely Martínez
Categories Soups
Time 1h10m
Number Of Ingredients 17
Steps:
- To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
- Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
- Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
- While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.
- Stir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.
- Add the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.
- To serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.
Nutrition Facts : Calories 531 kcal, Carbohydrate 29 g, Protein 43 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 118 mg, Sodium 1046 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving
MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
- While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
CALDO TLALPENO
This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles
Provided by dawnie2u
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
- Add the garlic and cook another minute.
- Stir in the chicken broth and garbanzo beans.
- Partially cover the pot, and simmer for 30 minutes.
- Add the chile, cilantro, and shredded chicken to the soup to heat through.
- Ladle the soup into bowls and top with diced avocado.
- Serve with a slice of lime on the side.
Nutrition Facts : Calories 662.1, Fat 26.7, SaturatedFat 5.7, Cholesterol 109.7, Sodium 1316, Carbohydrate 52.8, Fiber 9.7, Sugar 10.8, Protein 52.9
CALDO TLALPEñO
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Mexican Soups and Stews
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
More about "mexican chicken soup with garbanzo beans caldo tlalpeno recipes"
TLALPENO SOUP WITH AVOCADO AND CHICKPEAS (MEXICAN …
From whereismyspoon.co
5/5 (2)Total Time 2 hrs 50 minsCategory SoupCalories 511 per serving
- To make the chicken stock, place the chicken in a large pot. Clean the vegetables and cut them into large pieces. Add to the pot. Add allspice, cloves, bay leaves, and peppercorns, cover everything with the cold water.
- Bring to a light simmer, but don't let the water come to a full boil or the soup will not be as clear anymore. Simmer the stock lightly, uncovered, for two hours or until the chicken is very tender and cooked through.
- Remove the chicken and the vegetables from the stock. Keep the carrots, but discard the rest of the vegetables and the spices.
- Sieve the stock through a fine-mesh sieve lined with a clean kitchen towel to remove the impurities. Return the stock to the clean pot and place it back on the stove. Bring to a light boil and let cook, uncovered, for about 15-20 minutes, thus allowing it to reduce slightly and increase the flavor. Add salt to taste.
CALDO TLALPEñO | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
Cuisine MexicanCategory SoupServings 8Total Time 1 hr 25 mins
AUTHENTIC CALDO TLALPEñO RECIPE FROM D.F. (MEXICO CITY)
From authenticmexicanrecipes.net
Author Carlos Lima
CALDO TLALPEñO (MEXICAN CHICKEN SOUP) - EATINGWELL
From eatingwell.com
MEXICAN CHICKEN SOUP {CALDO DE POLLO} - FOODIE WITH …
From foodiewithfamily.com
CALDO TLALPEñO RECETA - MEXICAN QUAIL OR CHICKEN SOUP
From honest-food.net
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS CALDO TLALPENO …
From alicerecipes.com
ALLRECIPES
From allrecipes.com
MEXICAN CALDO TLALPEñO SOUP (GLUTEN FREE) - CRAVE BY SALDEMAR
From cravebysaldemar.com
CALDO TLALPEñO IS THE EASY-TO-MAKE MEXICAN SOUP THAT SHOULD BE A …
From salon.com
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO) RECIPE
From lkzoa.dixiesewing.com
MEXICAN CALDO TLALPENO SOUP – ADORE FOODS
From adorefoods.com
CALDO TLALPEñO-MEXICAN CHIPOTLE CHICKEN & GARBANZO SOUP
From lizetteinvita.com
THE BEST MEXICAN CHICKEN SOUP | CALDO TLALPEñO - YOUTUBE
From youtube.com
CALDO TLALPEñO- MEXICAN SOUP RECIPE (INSTANT POT) - THE BOSSY …
From thebossykitchen.com
CALDO TLALPENO - EATINGWELL
From eatingwell.com
SPICY CALDO TLALPEñO (CHIPOTLE CHICKEN SOUP) | EL GUAPO
From mccormick.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love