CALDO TLALPENO
This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles
Provided by dawnie2u
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
- Add the garlic and cook another minute.
- Stir in the chicken broth and garbanzo beans.
- Partially cover the pot, and simmer for 30 minutes.
- Add the chile, cilantro, and shredded chicken to the soup to heat through.
- Ladle the soup into bowls and top with diced avocado.
- Serve with a slice of lime on the side.
Nutrition Facts : Calories 662.1, Fat 26.7, SaturatedFat 5.7, Cholesterol 109.7, Sodium 1316, Carbohydrate 52.8, Fiber 9.7, Sugar 10.8, Protein 52.9
CALDO TLALPENO
Steps:
- In a large saucepan bring the broth just to a boil and in it poach the chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool in the broth. Transfer the chicken to a cutting board, reserving the broth, and discard the skin and bones. Shred the chicken and reserve it, covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime wedge.
CALDO TLALPENO
Make and share this Caldo Tlalpeno recipe from Food.com.
Provided by LMC7420
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
- Add rice and simmer, covered, until rice is done, about 20 minutes.
- Empty can of chipotle peppers with sauce into blender and blend until very smooth.
- Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
- Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
- Garnish soup with cilantro or epazote leaves and enjoy!
Nutrition Facts : Calories 293.9, Fat 2.4, SaturatedFat 0.5, Sodium 978.4, Carbohydrate 54.7, Fiber 4.4, Sugar 0.7, Protein 11.5
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- 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.
- 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.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
More about "caldotlalpeno recipes"
HOW TO MAKE CALDO TLALPEñO RECIPE - AUTHENTIC MEXICAN …
From mexicoinmykitchen.com
5/5 (20)Total Time 1 hr 10 minsCategory SoupsPublished 2019-02-05
- To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
- Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
- Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
CALDO TLALPENO RECIPE - WEBMD
From webmd.com
Cuisine Southwestern, MexicanTotal Time 40 minsCategory LunchPublished 2012-01-02
- Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
CALDO TLALPENO RECIPE - EATINGWELL
From eatingwell.com
5/5 (13)Total Time 40 minsCategory Healthy Chicken Rice Soup RecipesPublished 2016-06-03
- Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
MEXICAN CALDO TLALPENO SOUP - ADORE FOODS
From adorefoods.com
- Bring stock, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 15-20 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
- Meanwhile, heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
- Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids).
CALDO TLALPEñO - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
- Bring the chicken broth and water to a simmer and add the ham hock. Simmer gently until meat wants to fall off the the ham hock, about 90 minutes. Fish the hock out and strip off all the meat. Chop if you want. Reserve it.
- Add the quail, chicken or whatever. Cook them only as long as they need. So about 15 minutes for quail breasts, 20 for chicken or pheasant breasts. Fish them out and pull of the breast meat. Return the birds to the pot and simmer until the leg meat is tender, about another 45 minutes. Fish out the birds, strip off all the meat and reserve it all. Discard the bones. If you want, you can strain the stock now if you feel like it.
- I strain the stock, which makes it a lot clearer. If you do, you can add the lard to the same pot and sauté the onion and carrot until the onion turns translucent, about 8 minutes. If you don't strain the stock you'll need to do this in another pot.
TRADITIONAL CALDO TLALPENO SOUP - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
- In the blender add the tomato, the garlic, the chipotle pepper and the spices and blend all together.
- Turn on the stove at medium flame, place the soup pan on the stove and add one teaspoon of soybean oil.
- Cook the tomato sauce with the chipotle and the spices in the hot soybean oil. Then add the chicken broth and the shredded chicken. Season to taste. Let it simmer and cover until ready to serve.
CALDO TLALPEñO - MEXICAN FOOD MEMORIES
From mexicanfoodmemories.co.uk
- Pour the chicken stock in a large saucepan and place the chicken breast, tomatoes, onion, garlic and salt.
- Bring it to a boil and lower the heat down. Simmer for 30 minutes. Remove the chicken breasts and shred with the help of two forks. Set aside.
- Remove the tomatoes, onion and galic from the broth and blend until smooth. Pour the tomato sauce back into the broth and add the tomato puree.
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