Tlalpeño soup is a traditional Mexican dish that originated in an area called Tlalpan, south of the capital. This classic soup includes chicken, chickpeas, carrots, and green beans, soaked in chicken broth with garlic and onions, and seasoned with epazote and chipotle chiles. Served with avocado slices and cubes of cheese, and garnished with lime. The original recipe does not include rice.
There are many variations of this Mexican chicken soup, adding boiled vegetables such as zucchini, green beans, carrots, and chickpeas, but spicy chipotle peppers are always part of the soup.
The recipe below is basic, but feel free to add your favorite vegetables. It contains homemade chicken soup, a chipotle tomato base, and shredded chicken, and is served with lightly fried tortilla strips, avocado slices, and fresh cheese.
material: For 6 people
- 1 cup tomato puree
- 1 clove of garlic
- 1 chipotle pepper
- 1 teaspoon cumin
- pinch of salt
- 1 pinch of ground black pepper
- 1 teaspoon soybean oil
- 4 cups homemade chicken soup
- 2 cups shredded chicken
- 4 corn tortillas cut into strips
- 1 tablespoon soybean oil for frying tortilla strips
- 1/2 avocado
- 1/2 cup crushed fresh cheese
- 1/3 cup fresh cream
Preparation:
Add tomatoes, garlic, chipotle chiles, and spices to a blender and mix everything together.
Set the burner to medium heat, place the pot, and add 1 teaspoon of soybean oil.
Tomato sauce with chipotle and spices is cooked in hot soybean oil. Next, add the chicken broth and shredded chicken. Season to taste. Simmer and cover until ready to eat.
Fry tortilla strips in 1 tablespoon soybean oil until golden brown. Place the fried tortilla strips on a paper towel to remove excess fat.
Serve the soup hot and garnish with fried tortilla strips, crumbled fresh cheese, crème fraiche, avocado, and chipotle chile slices.
