Mexican · Dinner
Mexico City Chipotle Chicken Soup
Caldo de Pollo Tlalpeno
Mexico City clear chicken broth with shredded poached chicken, chickpeas, carrot, zucchini, and chipotle in adobo, ladled into a bowl with rice, avocado, queso fresco, cilantro, and lime.
$
12 minsPrep
33 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
20gFat
45gCarbs
7gSugar
8gFiber
720mgSodium
95mgChol
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Instructions
1
Prep
Peel and slice 2 medium carrots 1cm thick. Slice 2 medium zucchini 1cm thick. Finely dice 60g white onion for topping. Chop 4 tbsp fresh cilantro. Halve 1 white onion. Smash 6 garlic cloves. Slice 120g avocado. Crumble 60g queso fresco. Have cooked rice, chickpeas, chipotle chiles, adobo sauce, and lime wedges ready.
2
Simmer
Place 560g bone-in chicken thighs in a large saucepan with 2 tsp salt, halved onion, garlic, 4 bay leaves, and peppercorns. Cover with 2 litres water. Simmer covered over medium-low 30 minutes until chicken is opaque and pulling from bone.
3
Build 1
Lift chicken to a board and cool 5 minutes. Strain broth back into the pan, discard aromatics. Shred meat, discard skin and bones. Return broth to medium-high heat.
4
Build 2
Bring broth to a simmer over medium-high. Add carrot slices, cook 4 minutes until just tender at edges. Add zucchini and chickpeas, simmer 4 minutes over medium until zucchini is tender but holds shape and chickpeas are heated through.
5
Finish
Add 4 chipotle chiles and 2 tsp adobo sauce, breaking up chiles slightly with spoon. Return shredded chicken to broth, simmer 2 minutes until heated through. Taste and adjust salt.
6
Plate
Spoon 60g cooked rice into each deep bowl. Ladle broth, chicken, and vegetables over rice. Top with avocado slices, queso fresco, diced onion, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thigh, bone-in and skin-on
- 2 tsp fine salt
- 1 white onion
- 6 garlic cloves
- 4 bay leaves
- 1 tsp black peppercorns
- 2 medium carrots
- 2 medium zucchini
- 200g (7.1 oz) cooked chickpeas
- 4 chipotle chiles in adobo
- 2 tsp adobo sauce
- 120g (4.2 oz) cooked white rice
- 120g (4.2 oz) avocado
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime