CALDO TLAPENO SOUP
Author: Chilisalt
Recipe type: Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
- 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.
Recipe by Chilisalt Mexican Food Blog at https://www.chilisalt.com/caldo-tlapeno-soup-recipe/
3.5.3251