This post is also available in: Español
The caldo tlalpeno soup is a Mexican classic recipe that was born in the South of the DF in an area called Tlalpan. This borough has a lot of history and is home to Cuicuilco, the oldest Mesoamerican site in the Mexican valley.
Tlalpan and its history also offers diverse and flavorful dishes. Such as this caldo tlalpeno soup, made with homemade chicken stock, a chipotle tomato base, and shredded chicken. This soup is garnished with lightly fried tortilla strips, avocado slices, queso fresco and crème fraîche.
Traditional Caldo Tlalpeno Soup
- 1 cup of tomato puree
- 1 garlic clove
- 1 chipotle pepper
- 1 teaspoon of cumin
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 teaspoon of soybean oil
- 4 cups of homemade chicken broth
- 2 cups of shredded chicken
- 4 corn tortillas cut in strips
- 1 tablespoon of soybean oil to fry the tortilla strips
- 1/2 avocado
- 1/2 cup of crumbled queso fresco
- 1/3 cup of crème fraîche or crema mexicana
- In the blender add the tomato, the garlic, the chipotle pepper and the spices and blend all together.
- Turn on the stove at medium flame, place the soup pan on the stove and add one teaspoon of soybean oil.
- Cook the tomato sauce with the chipotle and the spices in the hot soybean oil. Then add the chicken broth and the shredded chicken. Season to taste. Let it simmer and cover until ready to serve.
- Fry the tortilla strips using one tablespoon of soybean oil until golden brown. Place the fried tortilla strips on a paper towel to remove excess fat.
- Serve the soup hot and garnish with the fried tortilla strips, queso fresco cheese crumbles, crème fraîche, avocado and a slice of chipotle pepper.
There are many versions of this recipe that include cooked vegetables such as zucchini, green beans, carrots and garbanzos. But at home we were used to enjoy it just with chicken and the garnishes.
The secret of this caldo tlalpeno soup is the way the tomato base is cooked and combined with the chipotle and the frying of corn tortilla strips. Both, when done correctly will provide the authentic flavor that this Mexican classic has.
And my key ingredient for getting the ultimate results is to use pure 100% U.S. grown soybean oil. Soybean oil is one of the most versatile ingredients in my pantry.
Though you may not realize it, there’s a good chance soybean oil is part of your cooking routine too. In fact, soybean oil accounts for approximately 57% of edible oils used in homes. Just check the ingredients label to be sure.
I recommend using soybean oil when cooking this yummy caldo tlalpeno soup because it offers many benefits and has a neutral flavor that helps me create some of my favorite traditional meals without compromising taste.
Besides, soybean oil has been in my family kitchen for many years as my mom’s cooking included the use of soybean oil because has 0g trans fat per serving.
My Mexican culinary culture is rich and diverse. And soups are very important part of the menu. During September timeframe the weather in Mexico City is cold.
And this caldo tlalpeno soup is a common offering served as a main dish for dinner. It is comforting and brings me back home. A soup is always a perfect dish for those days that we need pampering of the soul too.
If you enjoyed this recipe please visit the United Soybean Board new Spanish language micro-site at http://www.soyconnection.com/es/soy-para-soy. Or in English at http://www.soyconnection.com/i-am-for-soy. There you will have the chance to watch other of my fellow Latina bloggers recipes and their videos on how to make their favorite latino dishes.