This authentic Mexican chicken soup with garbanzo beans, known as Caldo Tlalpeno, is a hearty and flavorful dish that is perfect for chilly days. Made with tender chicken, garbanzo beans, vegetables, and smoky chipotle chilies, this soup is not only delicious but also packed with protein and nutrients. Serve it with some fresh lime juice, chopped cilantro, and avocado for a complete meal. In just under an hour, you can enjoy this comforting and satisfying soup that will transport you to the streets of Mexico.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 chipotle chilies in adobo sauce, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
- Sliced avocado, for garnish
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until they are softened and fragrant, about 5 minutes.
- Stir in the ground cumin, dried oregano, and minced chipotle chilies. Cook for an additional 1-2 minutes to let the flavors bloom.
- Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
- Pour in the chicken broth and bring the soup to a simmer. Cover the pot and let it cook for 20 minutes, or until the chicken is cooked through and tender.
- Add the garbanzo beans, carrots, celery, corn kernels, and diced tomatoes to the pot. Simmer for another 15 minutes, stirring occasionally.
- Stir in the lime juice and season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh cilantro and sliced avocado. Squeeze some fresh lime juice over each bowl for an extra burst of flavor.
