Mexico City Chipotle Chicken Soup — Caldo de Pollo Tlalpeno
Mexico City clear chicken broth with shredded poached chicken, chickpeas, carrot, zucchini, and chipotle in adobo, ladled into a bowl with rice, avocado, queso fresco, cilantro, and lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice 2 medium carrots 1cm thick. Slice 2 medium zucchini 1cm thick. Finely dice 60g white onion for topping. Chop 4 tbsp fresh cilantro. Halve 1 white onion. Smash 6 garlic cloves. Slice 120g avocado. Crumble 60g queso fresco. Have cooked rice, chickpeas, chipotle chiles, adobo sauce, and lime wedges ready.
Simmer
Place 560g bone-in chicken thighs in a large saucepan with 2 tsp salt, halved onion, garlic, 4 bay leaves, and peppercorns. Cover with 2 liters water. Simmer covered over medium-low 25–30 minutes until chicken is opaque and pulling from bone.
Build 1
Lift chicken to a board and cool 5 minutes. Strain broth back into the pan, discard aromatics. Shred meat, discard skin and bones. Return broth to medium-high heat.
Build 2
Bring broth to a simmer over medium-high. Add carrot slices, cook 4 minutes until just tender at edges. Add zucchini and chickpeas, simmer 4 minutes over medium until zucchini is tender but holds shape and chickpeas are heated through.
Finish
Add 4 chipotle chiles and 2 tsp adobo sauce, breaking up chiles slightly with spoon. Return shredded chicken to broth, simmer 2 minutes until heated through. Taste and adjust salt.
Plate
Spoon 60g cooked rice into each deep bowl. Ladle broth, chicken, and vegetables over rice. Top with avocado slices, queso fresco, diced onion, and cilantro. Serve with lime wedges.
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