Caldo Tlalpeño (Chicken, Chipotle and Chickpea Soup)
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Ingredients
- 500 g chicken thigh fillets
- 400 g chickpeas
- 1 tbsp chipotle paste
- 2 carrots
- 1 onion
- 1000 ml chicken stock
- 1 avocado
Nutrition (per serving)
- Calories
- 395 kcal
- Protein
- 34.5 g
- Carbohydrate
- 23.3 g
- of which sugars
- 6.2 g
- Fat
- 16 g
- of which saturates
- 2.9 g
- Fibre
- 11.2 g
- Salt
- 2.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and carrots in a large pan for 6 minutes.
- 2
Stir in the chipotle paste and chicken stock, then add the chicken thigh fillets.
- 3
Simmer for 15 minutes until the chicken is cooked through with no pink remaining, then shred it back into the soup.
- 4
Add the chickpeas and simmer for a further 5 minutes.
- 5
Ladle into bowls and top with sliced avocado.
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