Caldo Tlalpeño – Spicy Chicken Garbanzo Stew


I can’t get enough of this stew perhaps because of my obsession with chipotle peppers in adobo sauce. The combination of chicken, garbanzos, and adobo is just fantastic! In this recipe, I recommend the use of half a 7 oz. can of chipotle peppers in adobo but feel free to make adjustments depending on the level of spiciness you want to achieve. However, the peppers in adobo are absolutely essential in the preparation of this stew so don’t skip them! They add a special, smoky flavor to the stew.

Serves 4

8 cups water

2 large skinless chicken breasts

6 Roma tomatoes

1/4 white onion

2 large garlic cloves

1/2 of a 7 oz. can chipotle peppers in adobo sauce

2 cans cooked garbanzo beans

4 cups mixed vegetables such as carrots, peas, corn, and green beans

3 cubes chicken bouillon

3 cubes tomato bouillon

– Roast the tomatoes until the skin is slightly charred. Place tomatoes in a blender with 1/4 cup water, onion, garlic, and chipotle peppers. Blend until smooth. Set aside.

– In a large pot, add water and chicken breasts. Cover and cook thoroughly. Once chicken has cooked, remove from water and allow the breasts to cool. Shred the chicken breasts and set aside.

– In the same water where the chicken was cooked, add tomato and chipotle sauce. Add vegetables, garbanzos, and bouillon cubes. Bring to a boil.

– Add shredded chicken and reduce to a simmer. Stir and cook for approximately 20 minutes.

– Adjust seasoning according to taste.

Serve with corn or flour tortillas, lime slices, and avocado.



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