World Flavors Cookbook

Caldo Tlalpeño

Mexico City's classic chickpea and chicken soup with chipotle, epazote, and avocado — a rich, smoky broth from the town of Tlalpan.

Cuisine: Mexico

Ingredients

• 4 chicken thighs
• 400g cooked chickpeas
• 3 chipotles in adobo
• 4 tomatoes, roasted
• 1 onion, roasted
• 3 cloves garlic
• 1 sprig epazote
• 1L chicken broth
• Avocado slices to serve
• Salt, lime

Instructions

1. Simmer chicken in broth until cooked. Shred. Reserve broth.
2. Blend chipotles, roasted tomatoes, onion, and garlic until smooth.
3. Fry blended sauce 5 minutes. Add broth and chickpeas.
4. Add shredded chicken and epazote. Simmer 20 minutes.
5. Season with salt.
6. Serve with avocado slices and lime.