Slow Cooker Tlalpeno Soup Recipe

Slow Cooker Tlalpeno Soup Recipe

In a Dutch oven or soup pot heat oil over medium high heat. Cook the onion and carrot til it is softened, about 10 minutes. Increase heat to high and add chicken. Brown lightly.
Stir in broth, chickpeas, chiles and salt. Bring to a boil. Taste and adjust as desired.
Pour mixture into slow cooker. Cover and cook on high 1 hour. Reduce heat to low and cook another 5 hours, or til chickpeas are tender. Carefully remove chicken thighs to a plate or platter and remove skin and bones. Shred meat and return to cooker to heat through.
Serve soup garnished with tortilla strips, cheese and avocado and drizzle with lime juice to taste.
This was awesome soup!

Another Traditional Recipe


cook your chicken and make the caldo (broth). I’m cooking a whole chicken because it makes the broth divine.
I use a pressure cooker, but it really doesn’t matter. A soup pot and a long simmer is just fine.
To the whole chicken add celery and onion and garlic, salt and pepper and water. Cook until it is falling off the bone. In a pressure cooker this is about 40 minutes.When it is cooked, strain the broth from the meat into a colander lined with paper towels, and let the meat cool. This takes most of the fat from the broth without having to chill it.

While the meat is cooling enough to pull off the bones, you can chop up the other ingredients:
Green onion top and a little thin sliced white onion.

Green jalapeño, seeded and finely diced.    
Cilantro (or Parsley, if you are averse to Cilantro).   Avocado

When your chicken meat is removed from the skin and bones and chopped, you can compose your soup.
Put your broth in a saucepan and turn up the heat.

In a soup bowl, put 1 chipotle chile and some adobo (sauce).  Follow that with chicken meat (and be generous, this is a meal!)

A heaping tablespoon each of onion, tomato, and cilantro.  A little bit of the jalapeño.  A half of an avocado, cut into bite sized pieces.

When your broth is SCALDING HOT, pour it over the contents of the bowl.  Serve with limes,  the best bolillos (french rolls) you can find, and butter.  And maybe a margarita!

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