• 125 g (4 ½ oz.) Chickpeas, soaked in water all night 
  • 1 Chicken, cut in pieces 
  • 1 Onion 
  • 2 Garlic Cloves 
  • ½ kg of (1 lb.) Zucchini cut in quarters 
  • ½ kg of (1 lb.) Carrots, cut into strips 
  • 2 Xoconostles (Peeled and Seeded) 
  • 2 Springs of Epazote 
  • 1 Can La Costeña Chipotle Peppers (12 oz.)


To make this delicious Caldo Tlalpeño, cook the Chickpeas in enough water until soft. In another Pot with enough water, cook chicken with the Onion. Garlic and Salt for 25 minutes. Add Vegetables and Epazote. Let vegetables cook (But should remain firm). Remove Onion, Garlic and Epazote. Add Chipotle Peppers to taste and simmer 2 minutes more. In individual bowels, serve a piece of chicken, vegetables, chickpeas and lime juice to taste.

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