Easy Mexican Tlalpeño Soup Recipe

Hi Everyone,  I hope you are all doing great, the weather has been crazy cold where I live, so today I’m bringing you a recipe that will keep warm in this cold weather,  it’s a delicious Mexican soup,  this one is from Tlalpan in Mexico City, it’s so rich and flavorful,  the perfect delicious Mexican comfort food! What makes this soup different from others is the toppings, so do not leave the toppings out, they will complement the soup to perfection. Enjoy!

  • 3 C Shredded Chicken
  • 1 can (16oz) Garbanzo beans
  • 3 Chopped Carrots
  • 1 chopped Onion
  • 1 ½ T minced Garlic
  • ¼ C chopped Cilantro
  • 3 large Roma Tomatoes cut in half
  • 3-5 Chipotle peppers in adobo sauce
  • Salt to taste
  • Ground Black Pepper to taste
  • ½ tsp Marjoram
  • ½ tsp Thyme
  • 1 Bay Leave
  • 1 Epazote sprig (optional) (it’s very difficult to find in the US)
  • 5-6 C Chicken Broth or water

To serve:
  • Queso Fresco in cubes (feta cheese)
  • Avocado in cubes
  • Lime wedges
  • Chipotle slices
  • Tortilla Chips

In a large sauce pan, on medium heat, add a splash of oil and cook the tomatoes with about ¼ cup of chopped onions, cook for about 2-3 minutes  just so the tomatoes soften a bit. After 3 minutes or so, transfer these to a blender, and into the blender also add in ½ tablespoon of minced garlic, 3-5 chipotle peppers, 1 cup of water or chicken broth, season this with ½ tsp. marjoram, ½ tsp. thyme, salt and black pepper to taste,  blend this until you get a soft sauce, then taste the flavor add more salt and pepper if needed, then reserve the sauce for a minute.

In the same saucepan where you cooked the tomatoes, now add in the rest of the onion, the carrots and about 1 tablespoon of minced garlic, (feel free to add more oil if necessary), give this a quick stir, cover with a lid and cook for about 5 minutes just so the carrots will soften.

After 5 minutes, the carrots should be soften, now add in the shredded chicken, the bay leave, the chipotle sauce, about 5-6 cups of chicken broth, the garbanzo beans,  chopped cilantro to taste, and 1 sprig of epazote, give it a stir, cover with a lid, and cook on medium low heat for about 10-15 minutes or until it comes to a boil.

Once the soup is boiling, taste the flavor, add more salt and pepper if needed, remove the bay leave and the epazote sprig from the soup, then serve.

Serve your soup in a bowl, top it with Queso fresco cubes, avocado cubes, a squish of fresh limes and garnish with more cilantro and more chipotle to taste!