Caldo tlalpeño (chicken and vegetable soup with chipotle tomato sauce)
Cooking Con Claudia · ♥ 2.6K likes · 63.9K views · 5 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp salt
- 4 lb chicken breast
- 1 tbsp black pepper
- 1 head garlic
- ½ whole onion
- 2 cloves minced garlic
- 5 whole tomatoes
- 8–10 whole chipotle peppers
- 1 tbsp chicken bouillon
- ½ tsp oregano
- 30 oz garbanzo beans
- 3 whole potatoes
- ½ lb green beans
- 5 whole carrots
- 4 stalks celery
- 2 whole calabacitas
- 4 quart water
Bring 4 quarts of water to a boil; add the salt and chicken breast and return to a second boil.
- ½ whole onion
- 2 whole fresh bay leaves
- fresh herbs
Skim the impurities from the top of the broth. Add black pepper, half an onion, a head of garlic, two fresh bay leaves and the fresh herbs.
- corn
Remove the chicken, the herbs, garlic and onion. Add the corn and keep the pot on low heat.
Add minced garlic, tomatoes, chipotle peppers, chicken bouillon and oregano; mix and cook about 5 minutes, until the tomatoes release their juice.
Smash down the tomatoes, onions and chipotles (or blend for no chunks) and transfer to the pot.
- Ata de pasote or cilantro
Add the shredded chicken, calabacitas and epazote or cilantro; cook 10 more minutes until the vegetables are fully cooked.
- lime juice
- queso Oaxaca
- avocado
- chile chipotle
Serve with a squeeze of lime juice, queso Oaxaca, avocado and chile chipotle.
Serving and tasting