Mexican cuisine · Soups & Stews

Caldo Tlalpeño

Smoky chicken broth with chickpeas and vegetables, finished at the table with avocado, cubed cheese and lime.

Ingredients · for 4 servings

• 500g chicken breast
• 1.5L chicken stock
• 1 can chickpeas (400g)
• 2 carrots
• 1 chayote (or 1 zucchini)
• 2 chipotle chilies in adobo
• 1 white onion
• 3 garlic cloves
• 1 avocado
• 150g queso fresco (or feta)
• 2 limes
• Salt, pepper

Instructions

1. Gently poach the chicken breast with half the onion and the garlic in the chicken stock for 20 min., then remove and shred into strips.
2. Strain the broth back into the pot and stir in the finely chopped chipotles along with 1 tbsp of the adobo sauce.
3. Dice the carrots and chayote and cook in the broth for 12 min., until tender-crisp.
4. Add the drained chickpeas and the chicken, let simmer for another 10 min., and season with salt and pepper.
5. Finely dice the remaining onion, cube the avocado and queso fresco, and cut the limes into wedges.
6. Serve the soup in deep bowls, passing the avocado, cheese, onion and lime separately — everyone seasons their own bowl at the table.