Ingredients
Soup
- 2 lb boneless skinless chicken breasts 907 g; thawed if previously frozen
- 6 cups unsalted chicken broth 1.42 L
- 1 tbsp canola oil 15 ml
- 1 medium white onion 200 g, diced
- 3 cloves garlic 9 g, minced
- 8 oz carrots 227 g, peeled and sliced into ¼-inch coins
- 8 oz fresh green beans 227 g, trimmed and cut into 1-inch pieces
- 1 14.5-oz can diced tomatoes 411 g, with their juice
- 1 15.5-oz can chickpeas 439 g before draining; drain and rinse
- 2 chipotle peppers in adobo about 20 g, finely minced; divided
- 1 tbsp adobo sauce from the chipotle can 15 g; divided
- 0.5 tsp fine salt 3 g; divided, use as needed
Optional serving
- 1 avocado about 150 g flesh, sliced; optional
- 1 lime about 60 g; cut into six wedges, optional
Equipment
- 6-quart pot with lid
- knife and cutting board
- Plate and two forks
- Ladle and slotted spoon
- Strainer
- can opener
- Measuring jug and spoons
- Instant-read thermometer
Instructions
Build the broth and finish the soup
- Dice the onion and mince the garlic. Slice the carrots into ¼-inch coins, then trim the green beans and cut them into 1-inch pieces.
- Heat the oil in the 6-quart pot over medium heat. Add the onion and cook for 5 minutes, stirring, until it begins to soften. Add the garlic and cook for 30 seconds.
- Stir in the tomatoes with their juice, one minced chipotle and half the adobo sauce. Cook for 3 minutes, then add the broth and chicken. Bring just to a simmer and partially cover. Simmer gently for 8 minutes, then add the carrot coins and cook for about 10–15 more minutes, until the chicken reaches 165°F (74°C) in its thickest part. Check each breast and remove it as it is ready; thicker pieces may need longer.
- Transfer the cooked chicken to a plate. Add the green beans and drained chickpeas to the simmering soup and cook for 8–10 minutes, until the carrots and beans are tender. Meanwhile, when the chicken is cool enough to handle, pull it into bite-size shreds with two forks.
- Return the chicken to the pot and heat it through. Taste a spoonful of broth and add some or all of the remaining measured chipotle, adobo and salt only as needed; simmer for another 2 minutes after adding more chile. Keep any unused chipotle and adobo refrigerated for another use according to the package.
- Divide among six bowls and add the optional avocado and lime at serving. Keep toppings separate from soup that will be stored.
Video
Notes
Time is approximate and depends on the thickness of the chicken breasts. Check each breast for 165°F (74°C), rather than using the clock alone. Start with one chipotle for a gentler broth and add the remaining measured amount after tasting.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days. Bring reheated soup to a boil and check that it reaches 165°F (74°C).
Video credit: Cooking Con Claudia demonstrates caldo tlalpeño with a larger bone-in chicken base, chickpeas and a chipotle-tomato sauce. Her version also includes herbs, additional vegetables and cheese; this recipe uses boneless breasts and the ingredients listed above.