It is soup season in Australia and I am so happy to share with you a Mexican ancient recipe: Caldo Tlalpeno.
Caldo Tlalpeno is a chicken soup but not average soup, it is an outstanding, heavenly and super healthy chicken soup. It contains potatoes, carrots, zucchini and chickpeas. So full of goodness and a very satisfying meal!
The origin of this Mexican soup remotes to more than a hundred years back in time. It is believed that it was born in Mexico City in a very popular suburb called Tlalpan. The recipe has been passed down through generations making it an ageless family recipe and a staple Mexican dish.
I learnt to cook Caldo Tlalpeno in the traditional style a year ago during a cooking class in Mexico City. By that time I had the misconception that making this soup was difficult and time consuming. The reality is that is super easy to make. Yes, it takes time but good things take time right?
My sensei and maestro Yuri de Gortari said to me, “the secret in cooking is giving proper time to every ingredient you add to allow them to release all its flavour and texture”. And believe me, by doing so it will make a huge difference in your cooking.
What I love so much of this soup apart of the chickpeas is the distinctive smoky flavour coming from the chipotle adobo. It provides a beautiful taste without making it spicy. So don’t be afraid of using the chipotle chilli, it’s yummy!
Caldo Tlalpeno is amazing when served with avocado some sour cream and few drops of lime.
All for today. I hope you really enjoy this recipe as I did.
- 2 chicken tights and 2 chicken breasts (with skin if wanted)
- 1 large potato peeled and diced
- 1 large carrot peeled and sliced
- 1 zucchini sliced
- 1 can of chickpeas drained
- 1 small can of chipotle chillies or 4-5 pieces
- 9 ripe roma tomatoes cut into large pieces
- 1 garlic clove peeled
- ¼ onion
- 2 tbs vegetable oil
- Salt and pepper
- Blend tomatoes, garlic, onion and chipotle chillies. Strain the mix into a bowl.
- Heat oil in a casserole dish over medium-low heat.
- Add tomato mix and bring it to a boil, stirring.
- Add chicken meat and some water until meat is well covered.
- Add salt and pepper as desired. Bring it to boil, stirring.
- Add carrots and bring it to boil, stirring.
- Add potatoes and bring it to boil, stirring.
- Add chickpeas and zucchini. Bring it to boil and reduce the heat to a simmer (gentle bubbling in the pot)
- Allow the soup to cook for about 45 min or until chicken meat is soft.
- Serve soup with avocado slices and cream on top.