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Caldo Tlalpeño
This bowl is filled to the rim with pure savory and spicy love. I was blown away by how all these (to me) unexpected flavors came together in the end.
When I placed my order at the Mexican web store, I also threw a pack of tlalpeño bouillon cubes and a can of chipotle chiles in adobo into my virtual basket, having no clue what to do with either one of them. That’s when I noticed the soup recipe that combined them both: caldo tlalpeño.
It sounded divine. Simple, spicy and hearty with a few surprising and very undutch twists. I’m sure there are many variations to this soup, and this is only the first one I’ve tried, but I must admit that I’m sold.
For those of you unfamiliar with this dish: it’s a savory chicken and vegetable soup with the smokiness and spiciness of chipotles in adobo sauce, the freshness of lime and the tender, nutty flavor of avocado.
Ingredients:
1 pound boneless chicken breasts
1 small onion
1 large onion
2 large garlic cloves
1/2 cup brown rice (uncooked)
2 tbsp olive oil
3 tomatoes
1/2 cup chickpeas
1/2 tsp Mexican oregano
2 bay leaves
2 chipotle peppers
1 or 2 tsp adobo sauce
2 avocados
cilantro
limes
salt
Optional: 2 tlalpeño bouillon cubes
Optional: carrots
Optional: ezpazote
Directions:
Here are the evil-doers responsible for my new soup addiction.
1 pound chicken breasts, though I’m sure you can make this soup with a cut up fryer as well.
Mince the onions.
Add the small onion to a big pot, grate the garlic in there and add the bay leaves. Pour 6 cups of water in there and add the chicken. Bring it to a boil, let the chicken simmer for 10 minutes, turn off the heat and let the chicken stay in the hot water for another 15 minutes. Strain the liquid.
Keep the liquid nearby and let the chicken cool off a little. It’ll be really tender and succulent now.
Peel the skin off of the tomatoes, squeeze out the seeds and chop them up.
Tried to get my hands on arroz dorado but couldn’t find it. Opted for brown rice in stead.
Rinse about 1/2 to 2/3 cup chick peas.
Heat 2 tbsp olive oil in a soup pan.
Sauté the onion for 3 minutes, add the tomatoes and give it another 3 minutes before adding the rice. Cook everything for 3 more minutes.
It has nothing to do with the rule of thirds. Promise.
Add 1/2 tsp Mexican oregano.
Pour in the chicken broth and add the bouillon cubes. Simmer the soup for 10 minutes.
I noticed the bouillon cubes I was using contained ezpazote, if you can’t find them, use chicken broth and add some ezpazote in stead, about 1/2 to 1 tsp or so.
I know I was supposed to use 1 whole chipotle per bowl, but I decided to slice 2 chipotles in strips in stead.
Shred the chicken.
Add the chipotles, 1 or 2 tsp adobo sauce, the chick peas and shredded chicken.
Stir it, check the seasoning -mine needed extra salt- and simmer the soup for 10 to 15 more minutes. Until the rice is fully cooked.
Finely mince coriander (or parsley, as I do), cube the avocado and slice the limes in wedges.
Stir the cilantro into the soup.
Garnish the soup with avocado and lime wedges that you can squeeze into the soup.
Do yourself a big favor and serve cheese quesedillas on the side.
I know there are people who add cheese to the soup but in my humble opinion this fantastic soup really doesn’t need it. Nor does it need sour cream. It’s perfect as is.
| Caldo Tlalpeño | |
| Ingredients |
1 small onion 1 large onion 2 large garlic cloves 1/2 cup brown rice (uncooked) 2 tbsp olive oil 3 tomatoes 1/2 cup chickpeas 1/2 tsp Mexican oregano 2 bay leaves 2 chipotle peppers 1 or 2 tsp adobo sauce 2 avocados cilantro limes salt Optional: 2 tlalpeño bouillon cubes Optional: carrots Optional: ezpazote |
| Directions |
Keep the liquid nearby and let the chicken breasts cool off. Peel the skin off of the tomatoes, squeeze out the seeds and chop them up. Rinse the chick peas. Heat the olive oil, sauté the onion for 3 minutes, add the tomatoes and give it another 3 minutes before adding the rice. Cook everything for 3 more minutes. Add the oregano, pour in the chicken broth and add the bouillon cubes. Simmer the soup for 10 minutes. Slice the chipotles in strips and shred the chicken. After 10 minutes you add the chipotle slices, 1 or 2 tsp adobo sauce, the chick peas and shredded chicken. Check the seasoning and adjust when needed, simmer the soup for 10 to 15 more minutes. Until the rice is fully cooked. Finely mince coriander, cube the avocado and slice the limes in wedges. Stir the coriander into the soup when it’s done. Garnish the soup with the avocado and lime wedges. |
| Meal type: | soup, lunch |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
26 Comments »
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That looks like a brilliant soup… Here I was thinking I would be going to eat that tonight but I think I might have to go Mexican shopping first to get the needed ingredients. But I will definitely make it soon. love a good soup!
Basically all you need is the chipotles in adobo and ezpazote, you can buy that at most tokos!
this looks divine, but finding chipotle in adobo is next to impossible in a’dam, and those stock cubes even more so. :)
which virtual shop are you using?
Mexworld.nl sells it and from what I understand most toko’s also sell chipotles in adobo. You don’t really need the stock cubes, though, just replace them with chicken stock cubes and a tsp ezapzote.
i’ve been looking specifically for chipotle in adobo for about a year now, and i’ve not been able to find them. :( maybe there’s some wee toko hiding in some back street that i haven’t noticed yet that stocks them. :)
I’m gonna do some toko chipotle spotting this weekend :)
In the mean time, you can buy them at the webstore I mentioned.
Mmm, lekker!
Ik hou wel van zo’n bouillonachtige soep met kip! Die Knorr bouillonblokjes moet ik vinden! AH?
Nee, die hebben ze daar niet. Dan moet je echt bij zo’n Mexicaanse specialty store zijn.
Dat ziet er bijzonder lekker uit. En gelukkig kan ik hier gewoon naar de local Walmart en kan het daar kopen :)
Hetzelfde hier! Walmart verkoopt dat wel. Dit gaat op het menu voor deze week!! Lekker!
En waar is hier? toevallig in de buurt van Memphis?
Lovely. Reminds me of Chicken Tortilla Soup, which I often add chipotles in adobo to liven it up. Delish!
Thanks for a trip down memory lane! As a teacher, I had many students whose parents came from Mexico. One mom would send this soup to me as a treat on a cold wintry day (well, as wintry as it got in Southern California!)
Looks scrumptious!
This looks so yummy!
Now that’s a chicken soup! Sometimes I forget how hard it is for you to get supplies, even in remote Montana we have a fairly good Mexican selection. The soup sounds like a perfect chilly day remedy, of course I would have to go with the cilantro ;)
Tell ya what, hon, you can have my cilantro, too! I’m really sweet like that :)
Yes. Yes. Yes. Totally my style of food! In love.
<3 OMG… you just make me homesick…. I used to eat this a lot with my family in mexico, it is like a really traditional dish back there… and the chipotle are really good with chiles rellenos =)
This is a soup I often have when I am traveling in Mexico…caldo…a very simple chicken soup with many variations…and some constants such as the broth, chicken…….I like your recipe and will make your version because it looks so beautiful and hearty….I’ll save this recipe for a cooler day…it is in the upper 90′s here in Nashville, Tennessee! Thanks.
oh… this looks good. Thanks for posting, Kay.
this site has some good Mexican / Tex-Mex recipes:
http://www.texascooppower.com/food
The Tomatillo Cilantro Chicken Soup is really good.
and here’s a recipe to help use up the chipotle adobo from a local Mennonite cookbook. The contributor had lived in Texas for a while…
Chipotle Tortilla Soup
1 sm onion
2 cloves garlic
3 T butter
2 ½ T flour
1 c milk
1 c grated cheddar cheese
3 oz cream cheese, chunked
2 c chicken broth
1 can black beans
1 can stewed tomatoes (or equivalent fresh tomatoes)
1 c fresh frozen corn
2 (+) T ground paste of Chipotle and adobe sauce*
1 tsp chili powder
½ tsp salt
1/2 tsp cumin
¼ tsp garlic powder
1 ½ c cooked and cubed chicken
¼ cup chopped cilantro
lime
sour cream
avocado
Saute onion and garlic in butter. Add flour and milk.
When sauce is very hot, stir in cheese and cream cheese.
After cheese is melted, add remaining ingredients.
When serving, stir in cilantro. Top with sour cream and avocado slices.
Serve with lime and seasoned tortilla chips.
Seasoned Tortilla Chips
Brush corn tortillas on both sides with oil.
Sprinkle one side with Fiesta fajita seasoning and a sparing dash of cayenne pepper. Cut into thin strips.
Bake at 350 for 20-30 minutes or until crispy, but not too brown.
*recipe note: put the whole can of chipotle’s and adobe sauce in the blender.
The paste keeps in the refrigerator for months, or you can freeze it until your next use.
zie hier een besteloptie voor de chipotle http://www.mexworld.nl/product_info.php?cPath=19&products_id=63
het is niet mijn site en ik krijg er ook geen vergoeding voor oid, maar even googelen op chipotle en deze had ik snel gevonden.
de soep ga ik zeker een keer maken, als ik mijn chipotle bestelling binnen heb
ook gevonden op dezelfde site: http://www.mexworld.nl/product_info.php?cPath=26&products_id=127
de bouillonblokjes :)
Volgens mij heb je mijn eerste posting en latere opmerkingen gemist. Dat is nou net de site waar ik mijn artikelen gekocht heb :)
I make a similar soup, but the chipotle and adobo sauce sound divine! I cannot wait! You have a lovely website! I am going to bookmark it NOW. :) Thank you!
This is known as tortilla soup here in N.E. Texas and it is sooo good with monterey jack cheese grated on top when you serve it. If you don’t care for this much heat make it with jalepeno’s or if you are like me I leave the heat out altogether or just add a can of chopped chilles. However you fix it this is one good lip smackin soup. I wish we could have a food exchange. Like I could get you cans and cans of chipotle n adobo sauce and I would love to have some veggies from your farmers market or some of your wonderful cheese’s. We have foreign exchange students, we need foreign exchange food. As I have said before I love your blog. Have a blesses day.
I am Mexican and that looks delicious!! also its one of my favorite dishes!!