Mexican Chicken Soup With Garbanzo Beans (Caldo Tlalpeno) Recipe

Name: Mexican Chicken Soup With Garbanzo Beans (Caldo Tlalpeno)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 (6 ounce) skinless, boneless chicken breast halves; 1/2 onion; 1 stalk celery; 1 sprig fresh parsley; 2 quarts cold water; 2 tablespoons chicken bouillon granules; 1 teaspoon vegetable oil; 1/2 onion, chopped; 1 clove garlic, minced; 4 tomatoes, diced; 1 cup canned chickpeas, drained; 2 carrots, peeled and chopped; 4 chipotle peppers in adobo sauce; salt to taste; To Garnish:; 2 avocados, peeled and cubed; 2 limes, quartered; 1 cup shredded Oaxaca cheese

Servings: persons

4 1/2 (6 ounce) skinless, boneless chicken breast halves
1/2 onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
1/2 onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste
To Garnish:
2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

1
Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
2
Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
3
Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
4
Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 1/2 (6 ounce) skinless, boneless chicken breast halves, 1/2 onion, 1 stalk celery, 1 sprig fresh parsley, and more.

Yes, Mexican Chicken Soup With Garbanzo Beans (Caldo Tlalpeno) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup With Garbanzo Beans (Caldo Tlalpeno)

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