Caldo Tlalpeño (Chicken soup with rice and vegetables)
Caldo Tlalpeño (Chicken soup with rice and vegetables)
You could pair it with tortillas on the side!
Caldo Tlalpeño (Chicken soup with rice and vegetables)
Caldo Tlalpeño (Chicken soup with rice and vegetables)
You could pair it with tortillas on the side!
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
  • 6cups water
  • 1pound chicken breastcooked and shredded
  • 1tablespoon olive oil
  • 1 medium red oniondiced
  • 2 large carrotspeeled and diced
  • 2 large zucchinidiced
  • 2cups white rice
  • saltto taste
  • 1clove garlicminced
  • 1tablespoon fresh cilantrochopped
  • 2 large chipotle chilescanned
  • 1 ripe avocadofor garnish
  • 1 limecut into 1-inch wedges; for garnish
Instructions
  1. Bring a large pot with water to medium-high heat and cook chicken for 15 minutes or until fully cooked. Once ready, take chicken to a separate dish and reserve broth.
  2. In another soup pot, add the olive oil and sautee onion, zucchini and carrot over medium heat, until the onions begins to brown slightly; about 7 minutes. Add garlic and cook another minute.
  3. Stir in rice and chicken broth, cover the pot and simmer for 30 minutes.
  4. Add chile, cilantro, and shredded chicken to the soup to heat through.
  5. Serve soup in bowls and top with diced avocado.
  6. Serve with a slice of lime on the side.