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Per serving
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- 1
Simmer the chicken
Drop the chicken breast into a big stockpot with half the white onion, one whole garlic clove, the bay leaf, 8 cups of water, and a teaspoon of salt. Cover it, bring it up to a boil over medium heat, and let it cook 25-30 minutes until the chicken is done through.
- 2
Save that broth
Fish out the chicken and set it aside to cool. Scoop out and toss the onion, garlic, and bay leaf. Leave all that golden broth right where it is -- that liquid is the whole soul of this soup.
- 3
Build the chipotle base
Heat the oil in a skillet over medium. Finely chop a quarter of the white onion and toss it in with the quartered tomatoes and a diced garlic clove. Cook 3-4 minutes, then ladle in a spoonful of the broth and scrape up the bottom of the pan.
- 4
Blend it smooth
Pour everything from the skillet into a blender, add the whole chipotle in adobo and a half teaspoon of salt, and blend until completely smooth. This is where the smoky magic happens.
- 5
Bring it all together
Pour the chipotle-tomato blend into the pot of broth. Add the peeled and sliced carrots, chopped green beans, and the drained garbanzo beans. Simmer about 10 minutes, until the carrots are tender. Shred the cooled chicken while you wait and taste the broth for salt.
- 6
Load up the bowls
Pile some shredded chicken into each bowl, then ladle the veggies and that smoky broth right over the top. Finish with diced avocado, cubes of Monterey Jack, a handful of torn cilantro, and a big squeeze of lime. An extra whole chipotle per bowl if you like it spicy.
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Caldo Tlalpeño (Smoky Chipotle Chicken Soup)
Created by: TacoEveryDay
Ingredients
- 1 1/2 lb chicken breast
- 1 white onion
- 2 garlic
- 1 bay leaf
- 8 cup water
- salt
- 2 tbsp vegetable oil
- 2 tomatoes
- 1 chipotle pepper in adobo
- 2 carrots
- 1/2 cup green beans
- 15 oz garbanzo beans
- cilantro
- 1 avocado
- 1 lime
- Monterey Jack cheese
Instructions
- Simmer the chickenDrop the chicken breast into a big stockpot with half the white onion, one whole garlic clove, the bay leaf, 8 cups of water, and a teaspoon of salt. Cover it, bring it up to a boil over medium heat, and let it cook 25-30 minutes until the chicken is done through.
- Save that brothFish out the chicken and set it aside to cool. Scoop out and toss the onion, garlic, and bay leaf. Leave all that golden broth right where it is -- that liquid is the whole soul of this soup.
- Build the chipotle baseHeat the oil in a skillet over medium. Finely chop a quarter of the white onion and toss it in with the quartered tomatoes and a diced garlic clove. Cook 3-4 minutes, then ladle in a spoonful of the broth and scrape up the bottom of the pan.
- Blend it smoothPour everything from the skillet into a blender, add the whole chipotle in adobo and a half teaspoon of salt, and blend until completely smooth. This is where the smoky magic happens.
- Bring it all togetherPour the chipotle-tomato blend into the pot of broth. Add the peeled and sliced carrots, chopped green beans, and the drained garbanzo beans. Simmer about 10 minutes, until the carrots are tender. Shred the cooled chicken while you wait and taste the broth for salt.
- Load up the bowlsPile some shredded chicken into each bowl, then ladle the veggies and that smoky broth right over the top. Finish with diced avocado, cubes of Monterey Jack, a handful of torn cilantro, and a big squeeze of lime. An extra whole chipotle per bowl if you like it spicy.