Caldo Tlalpeño
A warm and comforting traditional Mexican soup.
Servings: 6
Ingredients
- 3 cups shredded cooked chicken 450 g
- 8 cups chicken broth 2 L
- 1 medium yellow onion 200 g, diced
- 3 large garlic cloves crushed
- 2 medium carrots 200 g, sliced into rounds
- 1 medium potato 200 g, cubed
- 4 medium tomatoes 500 g, quartered
- 2 tablespoons tomato paste 30 g
- 2 cups cooked chickpeas 340 g, drained and rinsed
- 1 tablespoon vegetable oil 14 ml
- 1 serrano pepper optional, finely chopped
- 1 lime cut into wedges
- Salt and black pepper to taste
Instructions
- Prepare the Aromatics: Heat vegetable oil in a large pot over medium heat. Add diced onion, crushed garlic, and finely chopped serrano pepper (if using). Cook for 5-7 minutes, stirring occasionally, until the onion softens and turns translucent.
- Build the Tomato Base: Stir in tomato paste and cook for 1 minute. Add quartered tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften slightly.
- Add Vegetables: Incorporate sliced carrots and cooked chickpeas. Stir well to combine. Cook for 2-3 minutes.
- Complete the Soup: Add cubed potatoes and shredded cooked chicken. Pour in chicken broth and season with salt and black pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Serve: Taste and adjust seasoning as needed. Ladle the hot soup into bowls and serve with lime wedges on the side.
Notes
Just 1 WW point per serving.
Nutrition
Serving: 684g | Calories: 312kcal | Carbohydrates: 33g | Protein: 32g | Fat: 6.8g | Saturated Fat: 1.1g | Cholesterol: 64mg | Sodium: 1624mg | Potassium: 953mg | Fiber: 8.3g | Sugar: 8.8g | Calcium: 82mg | Iron: 4.1mg