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Tlalpeño Soup

A hearty and special dish for autumn nights

Tlalpeño Soup

— Photo: Marisa Zanganeh

En español

Yields: 6–8 portions


  • 2½ quarts chicken broth
  • 1½ pounds chicken breast, boneless and skinless, cut into 1-inch dice
  • 1 Spanish onion, finely chopped
  • 1 tomato, skinless and seedless, cut into small dice
  • 2 garlic cloves, finely chopped
  • 2 medium carrots, peeled and cut into 1-inch slices
  • 2 ears of corn, cleaned and cut into 1-inch slices
  • 1 chayote, peeled and cored, cut into 1-inch dice
  • 1 15-ounce can chickpeas
  • 1 sprig epazote (wormseed)
  • 1 teaspoon chipotle pepper in adobo sauce
  • Salt and pepper to taste

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. In a large pan, cook chicken, onion, garlic and tomato in chicken broth. Add salt and pepper to taste.

  2. When it starts to boil, add carrots, ears of corn, chayote and chickpeas. Cook for 18–20 minutes at medium-low heat, semi-covered.

  3. Once the chicken and vegetables are cooked, add the epazote and chipotles. Cook a few minutes more and adjust seasoning.

  4. Serve with cheese and avocado on top.

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