Caldo Tlalpeño with a Twist

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon (5g) chipotle chili powder 1 teaspoon (5g) chipotle chili powder
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) dried oregano 1 teaspoon (2g) dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Avocado slices, for garnish Avocado slices, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the sliced carrots, diced potatoes, and diced zucchini to the pot. Stir well to combine.
3. 3.
   Sprinkle the chipotle chili powder, ground cumin, and dried oregano over the vegetables. Stir to coat the vegetables evenly with the spices.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil.
5. 5.
   Add the chicken breasts to the pot and reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
7. 7.
   Stir in the lime juice and season the soup with salt and pepper to taste.
8. 8.
   Allow the soup to simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Caldo Tlalpeño hot, garnished with fresh cilantro and avocado slices.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Remove the chicken from the pot as soon as it is cooked through and shred it immediately to retain its moisture.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper to the soup.
• Customize the soup by adding your favorite vegetables such as corn or bell peppers.
• To make the soup heartier, add cooked rice or quinoa before serving.
• If you prefer a thicker broth, mash some of the cooked vegetables with a fork or blend a portion of the soup using an immersion blender.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Caldo Tlalpeño in individual bowls, garnished with fresh cilantro and avocado slices. Accompany it with warm tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a lime wedge on the side of each bowl. Sprinkle some additional chopped cilantro over the soup for a pop of color.