Tlalpeño Broth

Lorenza Ávila
We teach you how to make Tlalpeño Broth. This delicious traditional broth from Mexico has everything needed for a complete meal: chicken, chickpeas, carrots, and a touch of chipotle pepper. Since it contains all food groups, it becomes ideal for any meal. You can adapt the recipe by making it vegetarian by removing the chicken from the preparation, resulting in a rich Tlalpeño Broth based on chickpeas and vegetables. The origin of Tlalpeño Broth is still in dispute, as there are theories that claim it was created in Veracruz and others that say it originates from Jalisco. Either way, this recipe is so easy that you'll love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 8 cups chicken broth
  • 400 grams chicken breast
  • 3 carrots, cut into cubes
  • 1 tablespoon vegetable oil
  • 1/3 onions, cut into pieces
  • 2 cloves garlic
  • 4 tomatoes, cut into quarters and seedless
  • 1 sprig fresh cilantro
  • 1 sprig fresh epazote
  • 1 cup chickpeas, cooked
  • 2 chipotle chiles
  • salt
  • 1 avocado, sliced, for garnish
  • lime, for garnish
Preparation
40 mins
20 mins
Low
  • In a small pot over medium heat, heat the chicken broth and cook the chicken breast for 20 minutes, add the carrot and cook for 3 more minutes.
  • In a skillet, heat the oil and fry the onion, garlic, and tomato, blend and set aside.
  • Add the previous sauce to the broth, add the cilantro, epazote, chickpeas, chipotle pepper, season with salt, and cook for 10 more minutes on low heat.
  • Remove the chicken breast from the broth, shred it, and return it to the broth.
  • Serve hot accompanied by avocado slices, and add lime.

Nutritional Information

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