It’s been a few days of constant rain and temperatures in the low 80’s. If you live in South Texas you know that means fall is around the corner and soup season has officially begun.
When I need a rich, comforting, and nutritious soup, I always go to “Caldo Tlalpeño”. Just like many family recipes, this one has many versions. I am showing you the way I like to prepare it and how I ate it as a kid. A rich tomato broth base with a little heat and smokiness from chipotle peppers. Tender veggies like carrots, green beans, and garbanzo beans mixed in with chicken and crispy corn tortilla strips. My favorite toppings are queso fresco, and avocado. It is the perfect soup to fight the cold days ahead.
This is what you need to make Caldo Tlalpeño
Corn tortillas. For tortillas strips
Roma tomatoes. Very ripe
Onions
Garlic
Chipotle pepper. In adobo sauce are best.
Chicken Stock
Chicken bouillon
Carrtos
Green beans
Garbanzo beans
Shredded rotisserie chicken
Queso fresco
Avocado
Cilantro
Limes
Helpful tips and Tricks
This soup is great with left over rotisserie chicken. I like how fast It comes together and how much flavor the rotisserie chicken adds to the soup.
This soup is also great for the freezer, make a double batch and keep some in store for a quick comforting meal.
Ingredients
- 4 corn tortillas cut into strips
- Oil for frying
- 1 tablespoon olive oil
- 1 large, ripe Roma tomato, sliced
- 1/4 onion, diced
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce (minced)
- 1/2 tablespoon chicken bouillon
- 5 1/2 cups chicken stock
- 2 carrots, cut into rounds
- 2 cups green beans cut in half
- 1 15 oz garbanzo beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- 6 oz queso fresco or panela, diced in small cubes
- Chopped cilantro
- 1 avocado, diced
- 1 lime
Instructions
- Fry the tortillas strips until golden brown and crispy. Don’t crowd the pan, work in batches.
- Heat the olive oil in a medium heavy-bottomed pot and add the tomatoes, onion and garlic. Cook until tender and fragrant.
- Transfer the tomatoes, onions and garlic to a blender along with the chipotle pepper (remove seeds if desired) and chicken bouillon. Season with salt and pepper and blend until very smooth.
- Return the sauce to the pot and cook for five minutes.
- Add the chicken stock, carrots, green beans and garbanzo beans. Simmer for 25 minutes until all the veggies are tender.
- Add the shredded chicken and simmer for 5 more minutes.
- Serve the soup with the crispy tortilla strips, queso fresco, avocado and lime.
- Add some of the adobo sauce from the peppers for extra heat.
