Tlalpeño Chicken and Chickpea Soup
Traditional Mexican caldo tlalpeño with chicken, chickpeas and chipotle. High-protein hearty soup from Tlalpan ready in 75 minutes.
15mPrep
60mCook
6Servings
420Calories
40gProtein
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Ingredients
- 700 gchicken thighs
- 400 gcooked chickpeas
- 2 unitschipotle chile in adobo
- 300 gtomatoes
- 5 clovesgarlic
- 150 gonion
- 5 gepazote
- 1500 mlchicken broth
- 1 unitpasilla chile
- 1 unitavocado
Ingredients
- 700 g chicken thighs
- 400 g cooked chickpeas
- 2 units chipotle chile in adobo
- 300 g tomatoes
- 5 cloves garlic
- 150 g onion
- 5 g epazote
- 1500 ml chicken broth
- 1 unit pasilla chile
- 1 unit avocado
Instructions
- Simmer chicken in broth with onion, garlic and salt until cooked. Shred.
- Blend tomatoes, chipotles and pasilla with some broth.
- Fry sauce in oil until darkened.
- Add sauce to broth, bring to simmer.
- Add chickpeas, shredded chicken and epazote.
- Simmer 15 min, season.
- Serve garnished with avocado slices.