ReceptnaptárCaldo Tlalpeño (Spicy Chicken Soup with Avocado and Chipotle)
Caldo tlalpeño takes its name from Tlalpan, now a southern borough of Mexico City. Smoky chipotle seasons it, chickpeas make it substantial, and the avocado, cheese and lime added at the table bring a fresh, creamy contrast. It is especially welcome on cold days, and you can make it quickly from leftover roast chicken.
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Ingredients
Method
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- Add the chopped chipotle chili to the stock and bring to a boil.
- Add the carrot and cook for 10 minutes.
- Add the chickpeas and shredded chicken, and heat for another 10 minutes.
- Season with salt.
- Ladle into bowls and serve with avocado slices, grated cheese and lime wedges.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chipotle is very hot and smoky, so start with half a chilli and add more after tasting.
- Always put the avocado, cheese and lime in the bowl, because avocado turns brown and bitter in hot soup.
- Homemade stock gives a deeper flavour. If you cook the chicken in the soup, shred the meat and then return it to the pot.
Frequently asked questions
How long does it keep?
Without the avocado, it keeps for 3 days in the fridge. It can be frozen for 2 months, but always add the toppings fresh.
Can I make it vegetarian?
Yes, with vegetable stock and no chicken. Increase the amount of chickpeas and add a little courgette.
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