STREAMING NOW: Chuck's Eat the Street

Authentic Tlalpeño Soup

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“Published for ZWT III. Another wonderful recipe which is simple to make and delicious....If you don't have a 'chipotle chile en adobo' the use a regular red jalapeno and 1/2tsp of smoked paprika.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4-6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer chicken, broth, epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes.
  2. Remove chicken and set aside.
  3. Heat olive oil in a large saucepan over a medium heat. Add onion and carrots and sauté for approx 5 minutes, until tender. Add garlic and sauté for a further minute.
  4. In same saucepan, add broth mixture and chickpeas, then cook for 20 minutes on medium heat with lid on.
  5. De-bone chicken shred the meat and add to the soup. Add juice of 1 lime and adobo, and add salt and black pepper, to taste.

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