Tlalpeño broth is a well-known traditional Mexican recipe. This spoon dish consists of a chicken broth with chicken meat, chickpeas and carrots, sometimes also with corn and potatoes, but this varies depending on who prepares it. The seasoning is given with the famous epazote and chipotle chili, both very common ingredients in Mexican cuisine.
With this recipe we teach you the steps to follow to enjoy this fantastic chicken broth, encourage yourself to get to know Mexican cuisine first-hand and write down a chicken soup on your menu that is different from all the ones you have eaten before.
Ingredients to make Tlalpeño Chicken Broth:
- 6 cups of chicken broth
- 400 grams of Chicken
- 1 cup of Chickpeas
- 2 cloves of garlic
- 1 tablespoon of oil
- 1 Carrot
- ¼ onion
- 2 avocados
- 2 tablespoons chopped coriander
- lemons to taste
- 1 Tomato
- 2 serrano peppers
- 1 cup of cooked white rice
- 1 pinch of chipotle chili
- 1 branch of Epazote
How to make Tlalpeño Chicken Broth:
- We start by gathering all the ingredients to prepare our tlalpeño broth. So, finely chop the onion, carrot, tomato and garlic. We will leave the avocados whole because we will chop them just before serving.
- The next thing will be to cook the chicken with the chickpeas and garlic when both the chicken and the chickpeas are cooked, remove from the broth and reserve separately.
- Shred the chicken and reserve.
- On the other hand we make a vegetable stir-fry. Then fry the onion together with the carrot for approximately 3 minutes, then pass the carrot and onion to the chicken broth and add chipotle chili, epazote and check the salt.
- Cook over low heat and covered for 30 minutes.
- After this time we can serve our tlalpeño chicken broth. To do it correctly, start by serving the broth and adding the shredded chicken on top, also add the diced or sliced avocado and sprinkle with the cilantro and white rice.
- Present the lemon, the tomato and the chopped serrano peppers separately so that everyone can serve themselves as they like.
