Tlalpeño Soup
A comforting chicken soup loaded with fresh vegetables, chickpeas, and the smoky heat of chipotle peppers.
55 min
Easy
Mexicana
4 servings
The story behind
This soup is like a hug in a bowl. I remember whenever someone was feeling a bit under the weather, this was the go-to remedy. It’s said to have originated in Tlalpan, Mexico City, and over time it became a nationwide classic. It’s perfect for a full lunch or even a light yet filling dinner. The best way to enjoy it is with some warm handmade tortillas and an extra squeeze of lime. For a drink, a refreshing lime water with chia seeds pairs beautifully. It’s best enjoyed at lunchtime when you need to recharge your energy for the rest of the day.
Instructions
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1Heat the chicken broth in a large pot and add the carrots so they start to soften.
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2Once the vegetables are almost tender, stir in the chickpeas and shredded chicken to let the flavors mingle.
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3Add the chipotle peppers to the broth; you can leave them whole for flavor or chop them if you prefer more heat.
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4Ladle the hot soup into deep bowls.
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5Finish the dish by adding avocado slices and the cheese so it melts beautifully with the soup's heat.
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