Puff! Just like that, this year is almost over and it is soup, stew and braise season again! And this Delicious and Healthy Caldo Tlalpeño fulfills double duty to perfection, as it comforts and satisfies.
I guess this year we are all, or at least most of us, seeking solace in food. And if you have made it so far in this most ill-fated of years, when everything that could go wrong went, well, wrong, then you know that it is also a blessing to be alive.
This year of the lock down was weird at best, but also afforded us a rare opportunity. The chance to pause, to reflect, to soul-search and to cherish those we have around. What better way is there to cherish than caring for them through cooking, baking the best and healthiest dishes?
Chicken soups boast a reputation as restorative and healing food. This Mexican Delicious and Healthy Caldo Tlalpeño is your normal, every-day chicken soup on steroids, elevating the flavor we all know from the regular soup to new heights. How? By enlisting high octane, A-list ingredients that are so healthy, filling and flavorful.
I only mention a few here: avocado,cheese, chipotles! Do I have your attention now?
This Delicious and Healthy Caldo Tlalpeño has something for everyone. Health nut? We got you. Foodie? I got your back. Love veggies? It’s got plenty! Need more protein in your diet? Yes, baby!
Make Caldo Tlalpeño for supper, make it for lunch. It is versatile like that and so easy! Just make sure you have plenty of warm, soft tortillas or tortilla chips handy!
Caldo Tlalpeño
Ingredients
- 2 chicken breasts skin-in, bone-in
- 1 lbs. fresh baby carrots or 2 cups of peeled and bite-size cut carrots
- 1 lbs. fresh green beans trimmed and cut in half
- 1 14 oz. can of chickpeas
- 1 small bunch fresh parsley
- 1 or 2 sprigs fresh epazote (optional) optional, hard to find in some places.
- 1 onion, peeled
- 2 large cloves garlic, peeled
- 5 black peppercorns
- salt to taste
- 1 or 2 canned chipotle peppers seeded, wearing rubber gloves.
- 1 avocado ripe, peeled, sliced in eight pieces, for garnish
- 2 cups queso fresco diced
- warm soft tortillas or tortilla chips
Instructions
- In a large pot place chicken breasts, onion, garlic cloves, black peppercorns, parsley and epazote and cover with enough water. Bring to a boil, reduce heat and let it simmer. Using a skimmer remove the scum (white foam) as soon as it forms. Simmer for 15 - 20 minutes.
- Add carrots, green beans and chickpeas. Simmer over low heat until chicken is thoroughly cooked and veggies are done but still slightly crunchy.
- Remove herbs, onion, garlic cloves and peppercorns. Drop the seeded chipotle peppers directly into the pot; salt to taste. Turn off the heat. Remove chicken breasts, shred the meat once they have cooled down a little bit. Return shredded chicken to pot or place individual portions directly into serving bowls and then add the caldo (broth) and the vegetables.
- Once you are ready to serve, peel and slice the avocado. Garnish bowls with some slices and a few cheese dice.
- enjoy with warm, soft tortillas or with tortilla chips.
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