Caldo Tlalpeño the Mexican vegetable soup


Caldo tlalpeño is a chicken and vegetable soup in Mexican cuisine that contains chicken meat, chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote, cumin, and chipotle chili. It is served with avocado slices and diced cheese, and accompanied with lime.

Caldo Tlalpeño (Tlalpeño broth)

Originally from what is now the mayor’s office of Tlalpan, in Mexico City, Tlalpeño broth is one of the favorites of nutritionists. This dish has shredded chicken, carrot, potato, green beans, avocado, cheese, chipotle or guajillo chili.

It is a complete dish since it has proteins, vitamins, and minerals. In addition to being rich in nutrients, it is very tasty and light.

If you want to prepare this broth at home, you can use a pressure cooker. You just have to cook the chicken meat with water until it is tender, then you should add the vegetables and cook for another 10 minutes. Wait for it to cool a little and add the avocado, cheese, and chili.

The Tlalpeño broth has its origin in Tlalpan, a town that today is part of Mexico City.

If you don’t have a pressure cooker, you can cook the meat in a regular pot and then add the vegetables. Cook for 30 minutes over medium heat. Finally, add the avocado, cheese, and chili.

Source: Justo.MX

Mexco Daily Post