Photograph of the finished Caldo tlalpeño

Mexico · Canh gà đậu gà sốt chipotle

Caldo tlalpeño

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.1 lb
  • Photograph of Chickpeas Chickpeas 7.1 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Long beans Long beans 5.6 oz
  • Photograph of Chipotle in adobo Chipotle in adobo 4
  • Photograph of Epazote leaves Epazote leaves 4 sprigs
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Avocado Avocado 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Chicken broth Chicken broth 6 ¾ cups

Method

  1. 1 Soak chickpeas overnight, then boil them for 40 minutes until tender, or use pre-cooked canned chickpeas.
  2. 2 Boil chicken breasts in broth for 20 minutes, then remove and shred them.
  3. 3 Sauté the chopped onion and garlic for 3 minutes, then add the chopped chipotle peppers and stir until smoky.
  4. 4 Pour the fried shallots into the broth, add the chopped carrots and green beans, and cook for 10 minutes.
  5. 5 Add chickpeas, shredded chicken, and epazote leaves and simmer for another 8 minutes, then season to taste.
  6. 6 Scoop into a bowl, arrange sliced butter, fresh cheese, and squeeze in some lemon juice.

With an appliance

  • Pressure cooker 43 min

    Replace step 1: cook the soaked chickpeas under high pressure for 10 minutes, then let them air dry for 10 minutes; this reduces the cooking time to about 20 minutes, ensuring the chickpeas are evenly tender without needing to be tasted. Continue cooking the chicken and vegetables in the following steps with the lid open to prevent overcooking.

Start cooking