Caldo Tlalpeño
Chipotle Chicken Broth
A smoky chipotle chicken broth loaded with chickpeas and green beans, finished tableside by ladling the boiling soup over cubes of panela cheese so they soften but never melt away.
Caldo Tlalpeño
✦ Antes de Empezar
Before you cook
Can I substitute the panela cheese?
Panela is a fresh, mild Mexican cheese that holds its shape and just softens when the boiling broth is ladled over it; if you can't find it, queso fresco is the closest substitute, though it will crumble a bit more.
Ingredientes· 10View
Soup Base
- 3 cupsShredded Cooked Chicken
- 3 mediumRoma Tomatoesblended
- 1/2 onion + 2 cloves garlicWhite Onion & Garlicchopped
- 6 cupsChicken Brothhigh-quality
- 1 cupCooked Chickpeas (Garbanzos)drained
- 2 carrots + 1 cup green beansCarrots & Green Beansdiced/cut into pieces
- 1Fresh Epazote Sprigtraditional aromatic herb
Toppings
- 1 avocado + 1/2 cup cheeseAvocado & Panela Cheesediced
- 1 small canChipotle Peppers in Adoboserve one pepper per bowl
- as neededLimeswedges
Instrucciones
6 pasosComienza el caldo
Start the broth
Bring the chicken broth to a simmer with the carrots, green beans, chipotle, and epazote.
Cocina las verduras
Cook the vegetables
Cook 12 to 15 minutes, until the vegetables are tender.
Añade pollo y garbanzos
Add chicken and chickpeas
Add the chickpeas and shredded chicken. Simmer 8 minutes so the flavors combine.
Sazona el caldo
Season the broth
Remove the epazote and adjust the salt and chipotle heat to taste.
Arma los tazones
Assemble the bowls
Divide the panela and avocado among warm bowls. Ladle the boiling soup over them so the cheese softens slightly without melting away.
Sirve
Serve
Serve immediately with lime and cilantro.