Ingredients
Chicken and broth
- 1.5 pounds boneless skinless chicken thighs 680 g
- 8 cups water 1.9 L
- 1 medium white onion 150 g, divided: half quartered, half chopped
- 4 garlic cloves 12 g, divided
- 1.5 teaspoons fine salt 9 g, divided; final portion only as needed
Tomato base and vegetables
- 1 tablespoon neutral oil 14 g
- 1 pound ripe Roma tomatoes 450 g, roughly chopped
- 1 small canned chipotle chile in adobo 15 g; start with half for less heat
- 9 ounces carrots 250 g, sliced 1/2 inch thick
- 7 ounces green beans 200 g, trimmed and cut in 1-inch pieces
- 2.5 cups cooked chickpeas 400 g drained and rinsed
For serving
- 1 large avocado 200 g edible flesh, sliced
- 1/4 cup chopped cilantro 8 g
- 2 limes cut into wedges; about 60 mL juice
Equipment
- 1 6-quart stockpot
- 1 Blender
- 1 Saucepan
- 1 Kitchen thermometer
- 1 Knife and cutting board
Instructions
- Combine chicken, water, the quartered onion half, 2 garlic cloves and 1 teaspoon salt in the stockpot. Bring to a gentle simmer. Cook for 20–25 minutes, until the thickest thigh reaches 165°F (74°C). Transfer chicken to a clean plate. Remove the onion and garlic from the broth.
- Blend tomatoes, chopped onion, the remaining 2 garlic cloves, chipotle and 1/2 cup of the hot broth until smooth. Vent the blender lid and cover with a folded towel when blending warm liquid.
- Heat oil in a saucepan over medium heat. Add blended tomato mixture carefully and cook for 8–10 minutes, stirring, until the raw tomato aroma softens and the mixture thickens slightly.
- Add tomato base and carrots to the broth. Simmer for 10 minutes, then add green beans and chickpeas. Cook another 8–10 minutes until vegetables are tender.
- Shred the cooked chicken with two forks. Return it to the soup and heat through for 2–3 minutes. Taste and add the reserved 1/2 teaspoon salt only as needed. Divide among six bowls and top with avocado, cilantro and lime. Optional rice or tortillas are not included in the measured recipe.
Nutrition
Calories: 400kcalCarbohydrates: 32gProtein: 32gFat: 16gFiber: 10g
Video
Notes
Nutrition is estimated per one-sixth using raw boneless skinless thighs, drained cooked chickpeas and all measured avocado, lime and cilantro; optional rice, tortillas and cheese are excluded. Sodium varies with canned ingredients and the amount of reserved salt used. Refrigerate soup without avocado within 2 hours in shallow containers at 40°F (4°C) or below; use within 3–4 days and reheat to 165°F (74°C).
Video credit: Jauja Cocina Mexicana. Their Caldo Tlalpeño demonstration uses bone-in mixed chicken pieces, celery and epazote, with optional cheese. This recipe uses boneless thighs, cooked chickpeas and its own vegetable amounts and timing, and leaves out celery, epazote and cheese. Follow this card for quantities.