For the last stop of the day, I have made Caldo Tlalpeno, a popular Mexican spicy chicken soup.
The story says that in Mexico, in the early 1900s, in the village of Tlalpan there were tram stops where food was sold. Among the sellers, there was a lady who made her own chicken stock recipe. Her dish started to be liked more and more by people and they named it Tlalpan soup. During the years the name morphed into Tlalpeno soup.
Honestly, I can never say no to a spicy soup..doesn’t matter if it’s summer or winter, a spicy full of flavors soup it’s always welcomed.
There are so many versions of this soup. Some recipes will include tomatoes, chickpeas, carrots and so on… I like my Caldo Tlalpeno to have chicken submerged in a chicken broth and onion and garlic, seasoned with spicy chipotle and lime. My favorite version includes radish, avocado and cilantro ….probably because that’s how I tried it for the first time at my local Mexican restaurant.
If you like spicy soups, this will be very soon a favorite! The smokiness and spiciness of chipotles in adobo sauce, the freshness of lime and the nutty flavor of avocado will amaze you. Not to mention the crunchy texture added by radishes….so yummy!
Mexican Caldo Tlalpeno Soup
Ingredients
- 6 cups chicken stock
- 1/2 cup water
- 5 garlic cloves, separated and peeled
- 8 ounce boneless chicken breast
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 medium pepper, from chipotle adobo sauce tin
- 1 cup rice, brown, instant
- 4 medium fresh radishes, sliced
- 1 small avocado, chopped
- 1/4 cup cilantro, fresh, chopped
- 1 medium lime, quartered
Instructions
- Bring stock, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 15-20 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- Meanwhile, heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids).
- Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
- Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.
Notes
This recipe is from here
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
