Caldo Tlalpeño
Ingredients
- 2 pounds bone-in skinless chicken thighs
- 8 cups water
- ¼ white onion, (roughly chopped)
- 4 cloves garlic
- 2 teaspoons kosher salt
- 2 bay leaves
- 3 Roma tomatoes
- 2 teaspoons kosher salt, (plus more to taste)
- 1 chipotle pepper in adobo sauce
- 2 carrots, (peeled and sliced into half-moons)
- 1 tablespoon olive oil
- ¼ white onion, (diced)
- 2 cups chopped green beans ((fresh or frozen))
- 1 (15-ounce) can chickpeas, (drained and rinsed)
- 4 epazote leaves
- 4 sprigs cilantro
- Chipotle pepper in adobo sauce
- Queso fresco
- Chopped cilantro
- Sliced avocados
Steps
- 1
Make the chicken and broth. Add the chicken thighs, water, onion, garlic, salt, and bay leaves to a large pot or Dutch oven. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes until the chicken is fully cooked.
- 2
Transfer the chicken to a bowl to cool, discard the bay leaves, and transfer the cooked onions and garlic into a blender. Strain and reserve the remaining broth in a large bowl.
- 3
Make the soup. In the blender with the cooked onions and garlic, add 1 cup of the reserved chicken broth, the tomatoes, salt, and chipotle pepper in adobo sauce. Blend until smooth.
- 4
Heat the olive oil in the same large pot or Dutch oven over medium-high heat. Add the carrots and cook for 5 minutes, stirring occasionally, until they begin to soften. Add the diced onion and cook for 5 more minutes until softened and translucent.
- 5
Pour in the blended tomato mixture and cook for an additional 10 minutes, stirring occasionally.
- 6
While the tomato mixture cooks, shred the chicken thighs.
- 7
Add the shredded chicken, green beans, chickpeas, remaining chicken broth, epazote leaves, and cilantro springs to the pot. Stir to combine and bring to a simmer. Cook for 8 minutes until the green beans are tender. Taste and season with more salt if needed.
- 8
Serve immediately in bowls and garnish with a chipotle pepper in adobo sauce, crumbled queso fresco, sliced avocados, and chopped cilantro.