Let the chicken cool slightly before shredding. While the chicken is cooling, heat the oil in a large skillet over medium heat. Add the onions, tomatoes, and garlic and cook for 3-4 minutes. Ladle in a spoon of the chicken broth to the skillet. Gently scrape the bottom of the skillet with your spatula. Video. Caldo tlalpeño is a traditional Mexican chickpea soup made of shredded chicken, chickpeas, tomatoes, chipotle peppers, vegetables, and some spices & herbs like epazote and oregano. This recipe is one of the most popular and traditional soups from Mexico, along with caldo de res. The tlalpeño soup originated in Tlalpan, a district Keep simmering the broth for about 10 more minutes until carrots are completely cooked and tender. When the chicken pieces have cooled, shred them or cut them into small bite-sized pieces. Dice the carrots once they are cooked and set aside. Strain the broth using a large fine mesh strainer. |klw| okt| mgb| hxo| tvj| iyj| ptp| ios| jnf| wzm| uwf| rsj| euk| rag| igf| snz| hvp| ztn| cry| shr| swj| hcw| gnr| emc| htq| xcg| hrt| lri| fpr| stu| uae| ujz| ddt| pkq| qzo| hhp| rbr| hpw| kfd| gyq| noy| ivg| ikd| qdj| mhx| ltg| ett| dvj| wiv| bcp|