Saltar al contenido

Tlalpan Style Soup / Caldo Tlalpeño


  • 8 cups chicken stock (homemade is best, but you can use canned)
  • 4 carrots
  • 2 small zucchini
  • ½ lb. green beans, trimmed
  • 2 tomatoes (or one 16 ounces can of chopped tomatoes)
  • 1 cup cooked garbanzo beans (or one 16 oz. can, drained and rinsed)
  • 2 chilis chipotle, either dried or canned
  • 2 cups cooked chicken, shredded
  • 2 cups cooked rice
  • 2 avocados


Cut the carrots and zucchini into bite-sized chunks. Slice the green beans in half. Peel and seed the tomatoes, and cut into chunks. Bring the stock to a gentle simmer.

Add the carrots, green beans, and tomatoes. Simmer together for ten minutes, and add the zucchini and garbanzos. Heat for another ten minutes, until the zucchini is crisp-tender.

Drop in the chilis, and let simmer for five more minutes. Remove the chilis from the broth, and slice into strips. Peel and dice the avocado. Have a bowl ready for each diner.

Into each bowl, spoon some rice, some chicken, some avocado, and a few strips of chili.

Ladle the broth and vegetables over the other ingredients.

Suscríbete al blog / Subscribe to the blog

0 0 votes
Clasificación / Rating
Subscribir / Subscribe
Notificar de / Notify of
0 Comentarios / Comments
Inline Feedbacks
Ver todos los comentarios / View all comments