Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeño)
Caldo Tlalpeño, a hearty and flavorful Mexican chicken soup, is a comforting dish perfect for a chilly evening or anytime you crave a taste of authentic Mexican cuisine. This recipe features tender chicken, chickpeas (garbanzo beans), vegetables, and a smoky chipotle broth. It’s relatively easy to make and can be customized to your liking. This detailed guide will walk you through each step to create a delicious and authentic Caldo Tlalpeño at home.
What is Caldo Tlalpeño?
Caldo Tlalpeño originates from Tlalpan, a borough of Mexico City. It’s known for its rich broth infused with chipotle peppers, giving it a smoky and slightly spicy flavor. Traditional recipes often include shredded chicken, chickpeas, vegetables like carrots, zucchini, and green beans, and are garnished with avocado, cilantro, and a squeeze of lime.
Why This Recipe Works
* **Authentic Flavor:** The combination of chipotle peppers in adobo sauce, chicken broth, and fresh vegetables creates a truly authentic flavor profile.
* **Easy to Customize:** You can easily adjust the spice level, add or substitute vegetables, and use different types of beans.
* **Healthy and Hearty:** This soup is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal.
* **Make-Ahead Friendly:** Caldo Tlalpeño tastes even better the next day, making it perfect for meal prepping.
Ingredients You’ll Need
* **Chicken:** 1.5 – 2 lbs boneless, skinless chicken thighs or breasts (thighs are more flavorful)
* **Chicken Broth:** 8 cups low-sodium chicken broth (or homemade)
* **Vegetables:**
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 zucchini, chopped
* 1 cup green beans, trimmed and chopped
* **Chipotle Peppers:** 2-3 chipotle peppers in adobo sauce, plus 1-2 tablespoons adobo sauce (adjust to taste)
* **Spices:**
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon ground coriander
* Salt and pepper to taste
* **Garnishes:**
* 1 avocado, diced
* 1/4 cup chopped cilantro
* Lime wedges
* Crumbled queso fresco or cotija cheese (optional)
* Tortilla strips (optional)
Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
Step-by-Step Instructions
**1. Prepare the Chicken:**
* Place the chicken thighs or breasts in the large pot or Dutch oven.
* Add enough water to cover the chicken completely. Bring to a boil over medium-high heat.
* Once boiling, reduce heat to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. (Internal temperature should reach 165°F (74°C)).
* Remove the chicken from the pot and set aside to cool slightly. Reserve the cooking liquid in the pot; this will become part of your broth.
* Once the chicken is cool enough to handle, shred it with two forks. Set aside.
**2. Sauté the Aromatics:**
* Return the pot with the chicken cooking liquid to the stove. Add the chicken broth.
* Heat a tablespoon of olive oil (or use some of the fat skimmed from the chicken broth if desired) in the pot over medium heat.
* Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
* Add the minced garlic and cook for another minute, until fragrant.
**3. Build the Broth:**
* Add the diced tomatoes (with their juice), chipotle peppers in adobo sauce (finely chopped), and adobo sauce to the pot.
* Stir in the dried oregano, cumin, and ground coriander.
* Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
**4. Add the Remaining Ingredients:**
* Add the drained and rinsed chickpeas, chopped zucchini, and chopped green beans to the pot.
* Stir in the shredded chicken.
* Season with salt and pepper to taste.
* Simmer for another 10-15 minutes, or until the vegetables are tender and the soup is heated through.
**5. Adjust and Serve:**
* Taste the soup and adjust the seasonings as needed. You may want to add more chipotle pepper or adobo sauce for extra spice, or a squeeze of lime juice for brightness.
* Ladle the Caldo Tlalpeño into bowls.
* Garnish with diced avocado, chopped cilantro, lime wedges, and crumbled queso fresco or cotija cheese (if using).
* Serve hot with tortilla strips on the side, if desired.
Tips for Success
* **Use High-Quality Chicken Broth:** The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor. Homemade chicken broth is always best, but a good store-bought low-sodium broth will also work.
* **Adjust the Spice Level:** Chipotle peppers can vary in heat, so start with 2 peppers and add more if you like it spicier. You can also adjust the amount of adobo sauce.
* **Don’t Overcook the Vegetables:** Cook the vegetables until they are tender-crisp, not mushy. Adding the zucchini and green beans towards the end of cooking will help prevent them from becoming overcooked.
* **Shred the Chicken:** Shredding the chicken gives the soup a more authentic texture. You can also use rotisserie chicken to save time.
* **Garnish Generously:** The garnishes add a lot of flavor and texture to the soup, so don’t skimp on them. Fresh avocado, cilantro, and lime juice are essential.
* **Make it Vegetarian/Vegan:** Replace the chicken with vegetable broth and add more vegetables like corn, mushrooms, or potatoes. Omit the chicken and use vegetable broth. Add a can of black beans or pinto beans for extra protein. Ensure your broth is vegan-friendly.
Variations and Substitutions
* **Add Rice:** Add 1/2 cup of cooked rice to the soup during the last 5 minutes of cooking.
* **Use Different Beans:** Substitute pinto beans or black beans for the chickpeas.
* **Add Different Vegetables:** Add corn, potatoes, or mushrooms to the soup.
* **Make it Creamy:** Stir in a dollop of sour cream or Mexican crema before serving.
* **Add Lime Juice:** A squeeze of fresh lime juice brightens up the flavors.
* **Spice it Up:** Add a chopped jalapeño pepper to the soup for extra heat.
* **Use Rotisserie Chicken:** To save time, use shredded rotisserie chicken instead of cooking the chicken yourself.
Serving Suggestions
* **Serve with Tortilla Chips:** Tortilla chips are a classic accompaniment to Caldo Tlalpeño.
* **Serve with a Side Salad:** A simple green salad with a light vinaigrette complements the soup.
* **Serve with Cornbread:** Cornbread is a hearty and flavorful side dish that pairs well with the soup.
* **As a Starter:** Serve a smaller portion of Caldo Tlalpeño as a starter before a Mexican-inspired meal.
Make-Ahead and Storage Instructions
* **Make-Ahead:** Caldo Tlalpeño can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together and become even more delicious.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the soup on the stovetop over medium heat or in the microwave until heated through.
* **Freezing:** Caldo Tlalpeño can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate)
* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 30-35g
* Fiber: 8-10g
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Detailed Recipe Card
**Recipe Name:** Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeño)
**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Yield:** 6-8 servings
**Ingredients:**
* 1.5 – 2 lbs boneless, skinless chicken thighs or breasts
* 8 cups low-sodium chicken broth
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 zucchini, chopped
* 1 cup green beans, trimmed and chopped
* 2-3 chipotle peppers in adobo sauce, plus 1-2 tablespoons adobo sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon ground coriander
* Salt and pepper to taste
* 1 avocado, diced (for garnish)
* 1/4 cup chopped cilantro (for garnish)
* Lime wedges (for garnish)
* Crumbled queso fresco or cotija cheese (optional, for garnish)
* Tortilla strips (optional, for garnish)
**Instructions:**
1. **Prepare the Chicken:** Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken and shred. Reserve cooking liquid.
2. **Sauté Aromatics:** Return the pot with chicken liquid to the stove, adding the chicken broth. Sauté onion, carrots, and celery in olive oil until softened. Add garlic and cook until fragrant.
3. **Build the Broth:** Add diced tomatoes, chipotle peppers, and adobo sauce. Stir in oregano, cumin, and coriander. Simmer for 10-15 minutes.
4. **Add Remaining Ingredients:** Add chickpeas, zucchini, green beans, and shredded chicken. Season with salt and pepper. Simmer for 10-15 minutes, until vegetables are tender.
5. **Adjust and Serve:** Taste and adjust seasonings. Ladle into bowls and garnish with avocado, cilantro, lime wedges, and cheese (optional). Serve hot with tortilla strips (optional).
Enjoy this delicious and authentic Caldo Tlalpeño! This flavorful soup is a perfect way to warm up on a cold day or to experience the vibrant flavors of Mexican cuisine. Feel free to experiment with different vegetables and toppings to create your own unique version of this classic dish.