Spicy Chicken Soup (Caldo Tlalpeño)

Classic Mexican soup with shredded chicken, chickpeas, chipotle, and epazote. Comforting and nutritious. Perfect for dinner or for recovery when you're tired.

Ingredients

• 400 grams chicken thighs or legs
• 1 cups cooked chickpeas (canned or from pot)
• 1 pieces chipotle peppers in adobo sauce
• fresh epazote, al gusto
• 1 piece onion
• 4 cloves garlic
• 4 pieces tomato
• 1 liters chicken broth
• 1 tablespoon oil
• 1 to taste salt and pepper

Directions

1. Cook the chicken in broth with aromatics (onion, garlic, salt) for 25 minutes. Remove the protein, shred, and reserve the clarified cooking broth.
2. Blend the tomatoes with the chipotle and a little broth until a smooth mixture is obtained.
3. Heat oil in a saucepan and sauté the tomato-chipotle sauce over medium heat until it reduces slightly and changes color (approx. 5 min).
4. Pour the strained broth and shredded chicken into the saucepan.
5. Add the chickpeas and the sprig of fresh epazote.
6. Maintain a light simmer for 15 minutes for flavor integration.
7. Adjust salt to taste and serve in deep bowls.
8. To reheat, use low heat on the stove to maintain the texture of the protein.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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