Tlalpeño Style Chicken Soup

Be the first to rate

(No Ratings Yet)

Loading...

A classic comforting chicken soup from the Tlalpan borough of Mexico City, featuring tender shredded chicken simmered with chickpeas and seasonal vegetables in a clear, herb-scented broth. It is traditionally finished at the table with fresh garnishes like avocado, queso fresco, and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 5 gSugar
• 34 gProtein
• 760 mgSodium
• 820 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 26 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the broth

• 1.5 kg bone-in chicken pieces (legs, thighs, and breasts)
• 1 large white onion, halved (skin on)
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp dried Mexican oregano
• 1/2 tsp dried thyme
• 1 tbsp kosher salt
• 8 cups cold water

For the soup

• 2 medium carrots, peeled and sliced into rounds
• 1 small chayote, peeled and diced (optional)
• 1 medium zucchini, sliced into half moons
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup cooked white rice
• 1 tbsp chopped fresh cilantro

For serving

• 1 ripe avocado, pitted and sliced
• 1/2 cup crumbled queso fresco
• 2 small radishes, thinly sliced
• 1 small jalapeño, minced (optional)
• 1 lime, cut into wedges
• Extra chopped cilantro and oregano for sprinkling

Directions

1. Combine the chicken pieces, onion halves, smashed garlic, bay leaves, oregano, thyme, salt, and cold water in a large stockpot. Bring to a boil over high heat, then reduce the heat and skim off any foam that rises to the surface.
2. Partially cover and simmer gently for 40 minutes, until the chicken is cooked through and the broth is flavorful. Remove the chicken pieces and let them cool until easy to handle.
3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim excess fat from the surface if desired, and return the broth to a simmer.
4. Shred the cooled chicken meat, discarding bones, cartilage, and skin. Set the shredded meat aside.
5. Add the carrots and chayote (if using) to the simmering broth and cook for 8 minutes. Stir in the zucchini and green beans and continue cooking for 5 minutes more, until all the vegetables are tender but still bright.
6. Add the chickpeas, shredded chicken, and 1 tablespoon of chopped cilantro to the pot. Simmer for 3 to 4 minutes to heat through, then taste and adjust seasoning with additional salt if needed.
7. Divide the cooked rice among 6 warm bowls. Ladle the hot soup with chicken and vegetables over the rice.
8. Serve immediately, letting each person top their bowl with avocado slices, queso fresco, radishes, jalapeño, cilantro, and a generous squeeze of lime juice.

Cook’s Notes

• Using bone-in chicken pieces is essential for a rich, well-bodied broth; boneless breasts alone will result in a thinner, less flavorful soup.
• This soup tastes even better the next day, so consider making it a day ahead and reheating gently; add fresh garnishes just before serving.
• If chayote is unavailable, substitute with an extra zucchini or a small diced potato.
• For a more traditional flavor, add a small sprig of fresh epazote to the broth during the last 10 minutes of simmering, if you can find it.
• To stretch the soup for a larger crowd, add 1/2 cup of small pasta such as fideos or stelline during the final 8 minutes of cooking.

You might also like

Desserts

Mexican Rice Pudding with Cinnamon and Lemon

Desserts

Mexican Churros with Warm Chocolate Dipping Sauce

Americas

Roasted Poblano Pepper Strips in Creamy Crema Sauce

Americas

Jalisco-Style Braised Beef Stew