Tlalpeño soup recipe

Mara Alpizar
Mexico City is famous for its local cuisine, offering all kinds of snacks, street food, and more gourmet dishes; however, there are very characteristic dishes, such as the famous tlalpeño soup.Currently, there are several versions about the origin and history of this soup. Some say it was invented in the Tlalpan borough in the 20th century and was served at a street stall. While other versions indicate it may have been created in Veracruz to cure Antonio López de Santa Anna’s hangover. Another version of the story claims it could have originated in Jalisco.Whatever the origin of the tlalpeño soup, this recipe enchants us with its spicy flavor, so we will teach you how to make it step by step.Click here to see more broth recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, for cooking the chicken
  • 1 chicken breast, for cooking the chicken
  • 1/2 onions, for cooking the chicken
  • 1/2 garlic heads, for cooking the chicken
  • 1 tomato
  • 1 cup chipotle chile in adobo sauce
  • 1 cup tomato purée
  • 1 cup chicken broth
  • 1 cup chickpeas
  • 1 cup potato
  • 1 cup carrot
  • 1 cup epazote
  • avocado, for accompaniment
  • Oaxaca cheese, for accompaniment
  • lime juice, for accompaniment
Preparation
1h 10 mins
1h
Low
  • Season the chicken breast with salt, add the onion and garlic, and cook over medium heat for 40 minutes. Shred the chicken and set aside.
  • Blend the tomato, chipotle pepper, tomato puree, and chicken broth. Set aside.
  • Pour the sauce into the chicken broth and add the chickpeas, potatoes, and carrots. Cook for 10 minutes.
  • Add the epazote and cook the tlalpeño broth for 5 more minutes.
  • Serve the broth in a deep plate and accompany with avocado, cheese, and lime juice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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