Mexican Chicken Soup With Garbanzo Beans Caldo Tlalpeno Food
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
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 TLALPENO
Make and share this Caldo Tlalpeno recipe from Food.com.
Provided by LMC7420
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
- Add rice and simmer, covered, until rice is done, about 20 minutes.
- Empty can of chipotle peppers with sauce into blender and blend until very smooth.
- Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
- Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
- Garnish soup with cilantro or epazote leaves and enjoy!
Nutrition Facts : Calories 293.9, Fat 2.4, SaturatedFat 0.5, Sodium 978.4, Carbohydrate 54.7, Fiber 4.4, Sugar 0.7, Protein 11.5
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CALDO TLALPEñO RECETA - MEXICAN QUAIL OR CHICKEN SOUP
From honest-food.net
5/5 (14)Total Time 2 hrs 50 minsCategory SoupCalories 295 per serving
- Bring the chicken broth and water to a simmer and add the ham hock. Simmer gently until meat wants to fall off the the ham hock, about 90 minutes. Fish the hock out and strip off all the meat. Chop if you want. Reserve it.
- Add the quail, chicken or whatever. Cook them only as long as they need. So about 15 minutes for quail breasts, 20 for chicken or pheasant breasts. Fish them out and pull of the breast meat. Return the birds to the pot and simmer until the leg meat is tender, about another 45 minutes. Fish out the birds, strip off all the meat and reserve it all. Discard the bones. If you want, you can strain the stock now if you feel like it.
- I strain the stock, which makes it a lot clearer. If you do, you can add the lard to the same pot and sauté the onion and carrot until the onion turns translucent, about 8 minutes. If you don't strain the stock you'll need to do this in another pot.
- Regardless, once the onions and carrots are ready, add the garlic and sauté another minute. Then either add back the strained broth, hock meat and leg meat, or scrape all the vegetables into the pot -- if you didn't strain.
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