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Caldo Tlalpeño

  • Prep 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 6

Ingredients

1
whole chicken, cut into pieces
1
medium onion
2
garlic cloves
1
tablespoon chicken broth base
1
tablespoon salt
1
bunch cilantro
6
cups filtered water
2
cups kerneled corn (may be frozen)
1
cup frozen peas
6
corn tortillas, cut into strips
1/2
cup frying oil (preferably peanut oil)
1
Hass avocado, sliced
2
lemons, cut into quarters
1/2
cup fresh grated cheese
1/3
cup Mexican cream
6
chipotle peppers in adobo sauce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To make the caldo tastier, use a Dutch oven or a cast iron pot so that the chicken cooks slowly, and comes out more tender.

Adriana Martin / Adriana’s Best Recipes Caldo tlalpeño is a soup that is part of Mexico’s culinary culture. The name comes from the city of Tlalpan. This soup is proudly served across the country, as they say it works wonders in satisfying a hungry appetite and mending a broken heart.

Directions

  • 1 Add the chicken that has been cut into pieces, the whole onion, garlic, chicken broth base, salt, bunch of cilantro and water to a deep soup pot. Cook the chicken over medium heat, covered. When the chicken is cooked, after about 30 minutes, remove it from the pot and place the pieces in a heat-resistant pan. Let them cool off a bit and shred the chicken, removing the skin and leaving the lean meat. Put the broth through a strainer and pour the strained broth into another deep soup pot. Place the pot with the strained broth on the stove again, and add the corn kernels and the peas, and cook for a few minutes. Fry the corn tortilla strips until golden brown, and place them on a plate with a napkin to absorb excess oil. To serve the soup, use a bowl or deep plate. Place some of the shredded chicken in the center of the plate and add the broth with the corn and peas. Add the sliced avocado, the strips of fried tortillas, the fresh crumbled cheese, some cream and a chipotle pepper. This soup must be served very hot.

Adriana Martin / Adriana’s Best Recipes Caldo tlalpeño is a soup that is part of Mexico’s culinary culture. The name comes from the city of Tlalpan. This soup is proudly served across the country, as they say it works wonders in satisfying a hungry appetite and mending a broken heart.

Rate and Comment

Adriana Martin Adriana Martin
August 24, 2014

Adriana Martin / Adriana’s Best Recipes Caldo tlalpeño is a soup that is part of Mexico’s culinary culture. The name comes from the city of Tlalpan. This soup is proudly served across the country, as they say it works wonders in satisfying a hungry appetite and mending a broken heart.