Spicy Caldo Tlalpeño (Chipotle Chicken Soup)

This spicy chicken and vegetable soup from the Tlalpan area of Mexico City is a hearty meal of shredded chicken, chopped vegetables, green beans and rice. The spicy heat comes from Chiles de Arbol simmered in the chicken cooking stock, before layering with smoky chipotle chi... This spicy chicken and vegetable soup from the Tlalpan area of Mexico City is a hearty meal of shredded chicken, chopped vegetables, green beans and rice. The spicy heat comes from Chiles de Arbol simmered in the chicken cooking stock, before layering with smoky chipotle chiles in adobo sauce. Toppings of avocado, radish, cilantro and a squeeze of lime juice add fresh authentic flavor.  Read More Read Less
15m
PREP TIME
1hr 25m
COOK TIME
228
CALORIES
20
INGREDIENTS

Servings: 10

Ingredients

  • Chipotle Chicken
  • 1 whole chicken (about to 4 pounds)
  • 2 containers (32 ounces each) original chicken stock
  • 1 medium white onion, quartered
  • 1 head garlic, cut in half crosswise
  • 20 El Guapo® Whole Arbol Chili Pods (Chile de Arbol Entero)
  • Caldo Tlalpeño
  • 2 tablespoons oil
  • 1 cup chopped white onion
  • 1 cup chopped carrots
  • 1 teaspoon salt
  • 3 chipotle chiles in adobo sauce, chopped
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 teaspoon El Guapo® Ground Cumin
  • 1 cup finely chopped tomato
  • 1 cup green beans, cut in 1/2-inch pieces
  • 1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
  • 1 cup cooked rice
  • Chopped Avocado
  • Sliced radish
  • Finely chopped fresh cilantro
  • Lime wedges

INSTRUCTIONS

  • 1 For the Chipotle Chicken, place chicken, stock, onion, garlic and chilis in large saucepan or stockpot. Bring to boil on medium heat. Reduce heat; simmer, partially covered, about 1 hour or until chicken is cooked through.
  • 2 Remove chicken and allow to cool slightly. Remove meat from bones; shred and set aside, discarding skin and bones. Strain cooking liquid and reserve. Discard onion and chilis, but reserve garlic. Squeeze garlic to remove from skin; discard skin. Mash garlic with fork and set aside.
  • 3 To make the Caldo Tlalpeño, heat oil in same saucepan or stockpot on medium heat. Add onion, carrot and salt. Cook and stir 5 to 7 minutes, until vegetables are softened and lightly browned. Stir in mashed garlic, chipotles, adobo sauce, cumin and tomato; cook 3 to 5 minutes, stirring occasionally. Add reserved cooking liquid, stirring to scrape any browned bits from bottom of saucepan.
  • 4 Return shredded chicken to saucepan. Stir in green beans, garbanzo beans and rice. Cook 5 to 10 minutes, skimming fat from surface as needed, until green beans are tender and soup is heated through. Ladle into serving bowls and garnish with avocado, radish, cilantro and lime wedges.

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