Caldo tlalpeño recipe with chicken for six
Recipe shopping list — copy the items into Valedo.
This caldo tlalpeño is a brothy chicken soup for six people. It has chickpeas and vegetables, with chipotle added for gentle smoky heat.
Ingredients
Boneless skinless chicken thighs
2 lb
Low-sodium chicken broth
10 cups
Canned chickpeas
2 cans
Carrots
3
Zucchini
2
White onion
1
Garlic cloves
4
Chipotle peppers in adobo
2 peppers
Fresh cilantro
1 bunch
Avocados
2
Limes
3
Corn tortillas
12
Kosher salt
1 1/2 tsp
How to make it
- Simmer chicken in broth with half the onion and garlic until cooked through. 2. Remove chicken, shred it, and return it to the broth. 3. Add carrots, chickpeas, chopped chipotles, and salt; simmer until carrots soften. 4. Add zucchini and cook until tender. 5. Serve with cilantro, avocado, lime, and warmed tortillas.
FAQ
Who is "Caldo tlalpeño recipe with chicken for six" for?
This caldo tlalpeño is a brothy chicken soup for six people. It has chickpeas and vegetables, with chipotle added for gentle smoky heat.
What do I need to buy for "Caldo tlalpeño recipe with chicken for six"?
This list has 13 items, including Boneless skinless chicken thighs, Low-sodium chicken broth, Canned chickpeas, and Carrots. Cross off what you already own, then buy the rest.
Do I need every item on "Caldo tlalpeño recipe with chicken for six"?
No. Use it as a starting checklist for Caldo tlalpeño recipe with chicken for six. Cross off what you already have—often that includes Boneless skinless chicken thighs—and add anything your situation still needs.
Does "Caldo tlalpeño recipe with chicken for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Simmer chicken in broth with half the onion and garlic until cooked through. 2. Remove chicken, shred it, and return it to the broth. 3. Add carrots, chickpeas, chopped chipotles, and salt; simmer until carrots soften. 4. Add zucchini and cook unti…
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