Tlalpeño Broth with Chicharrón

Yamilette González
This recipe is a twist on the classic Tlalpeño broth as we incorporate delicious chicharrón into the broth for a delightful homemade touch.
Reviewed by Editorial Team of Kiwilimón
4.8
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Ingredients
6
Servings
  • 6 cups chicken broth
  • 1 chicken breast, cooked and shredded
  • 3 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 1/2 cups tomato, in small cubes
  • 1/4 cups pork rinds, chopped
  • 3 guajillo chiles, rehydrated in hot water
  • 1 ancho chile, rehydrated in hot water
  • 1 1/2 cups carrot, in medium cubes
  • 1 cup zucchini, in medium cubes
  • 1 cup chickpeas, cooked
  • salt
  • pepper
  • Oaxaca cheese, for garnish
  • avocado, in small cubes, for garnish
  • lime, to accompany
  • pork rinds, chopped, for garnish
  • cilantro, for garnish
Preparation
30 mins
25 mins
Low
  • In a pot, add the oil with the onion, garlic, tomato, chicharrón, and let fry for 3 minutes.
  • Blend with the consommé, the guajillo chili, the ancho chili, and return to the pot. Set aside.
  • Add the carrot, chicken, chickpeas, and let boil for 5 minutes.
  • Add the zucchini and boil for 3 minutes, then season with salt and pepper.
  • Serve hot in a soup bowl and garnish with Oaxaca cheese, avocado, and chicharrón. Accompany with lime and a delicious horchata water.

Nutritional Information

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