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Lorenza

Lorenza Ávila

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Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Blanca

Blanca Salido Macias

Recipe of Caldo Tlalpeño
Irma

Irma Gonzalez

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
Lorenza

Lorenza Ávila

Recipe of Caldo Tlalpeño
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Cinthia Gonzalez

Recipe of Caldo Tlalpeño
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Karina Ibarra

Recipe of Caldo Tlalpeño
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Imelda Reyes

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17

Caldo Tlalpeño

60 minutes
Easy
6 servings
27
We show you how to make Caldo Tlalpeño. This delicious traditional Mexican broth, has everything you need a complete meal, chicken, chickpeas, carrots and a touch of chipotle chile. When it contains all the food groups it becomes an ideal for any meal.

You can adapt the recipe by making it vegetarian by removing the chicken from the preparation, so you will have a delicious Caldo Tlalpeño made with chickpeas and vegetables. The origin of Caldo Tlalpeño continues in discord, since there are theories that say that it was created in Veracruz and others that say it is originally from Jalisco. Anyway, this recipe is so easy that you will love it.
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Ingredients

  • 8 cups of chicken soup
  • 400 grams of chicken breast
  • 3 pieces of carrot cut into cubes
  • 1 tablespoon of oil
  • 1/3 of piece of onion cut into pieces
  • 2 cloves of Garlic
  • 4 pieces of tomato cut in quarters and without seeds
  • 1 branch of coriander
  • 1 branch of epazote cool
  • 1 Cup of chickpea Cooked
  • 2 pieces of Chipotle pepper
  • to taste of Salt
  • 1 piece of avocado cut into slices, to serve
  • to taste of lemon to serve

    Preparation

    In a pot over medium heat, heat the chicken stock and cook the chicken breast for 20 minutes, add the carrot and cook for 3 more minutes.
    In a pan heat the oil and fry the onion, garlic and tomato, liquefy and reserve.
    Add the sauce before the broth, add the cilantro, the epazote, the chickpeas, the chipotle pepper, season with salt and cook for 10 minutes more at low heat.
    Remove the brisket from the broth, unravel and return to the broth.
    Serve hot with avocado slices, and lemon.

    PRESENTATION

    Serve in a deep dish, with slices of avocado and tortillas.

    TIPS

    Place lemon drops on avocado cubes to prevent rusting.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    395
    kcal
    20%
    Carbohydrates
    37.0
    g
    12%
    Proteins
    37.1
    g
    74%
    Lipids
    10.5
    g
    16%
    Fiber
    7.2
    g
    14%
    Sugar
    9.7
    g
    11%
    Cholesterol
    66.7
    mg
    22%
    Esha
    Rate this Tip.
    Ratings (27)
    Thelma Garza
    2018-11-01T15:50:52.00-06
    Me quedo riquísima
    Jessi Flores
    2018-10-17T16:46:50.00-06
    Sencilla! Deliciosa 😋
    Olivia Villafana
    2018-02-01T18:24:58.00-06
    Deliciosa y muy práctica
    Noemi Castellanos
    2018-01-17T10:04:59.00-06
    hola
    Victoria Martinez
    2018-01-09T15:01:53.00-06
    buena y práctica 👍
    see more
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