Caldo Tlalpeno is a delicious Mexican spicy soup like a Paleo version of tortilla soup. It is has the perfect level of spiciness, you can feel it in your mouth and its an endorphin filled feeling not a painful one. My mom gave me the idea, I originally had made chicken vegetable soup but I wanted to transforme it into something special and it turned out amazing. Thank you mom!
I roasted a whole chicken last night and use the innards to make the soup. We buy all organic, free range chicken. They are pretty expensive, so I like using every part of the chicken. Its pretty simple to make 2 meals at the time. I remove the innards and lay the whole chicken on a baking dish season and cook at 350 for 2 hours. While it is roasting I chop the veggies and add them to my Dutch oven with the innards. That night we had roasted chicken with salad and left my chicken vegetable soup for today (remove innards).
Today I brought the soup to a simmer and added chipotle powder some leftover chicken and topped it with store bought pico de gallo. My husband thought I was crazy for making hot soup on a 80 degree day but it really works. There is something about spiciness and warm weather that are perfect match. Maybe it is that it reminds me of a beach in Mexico, I don’t know but it works trust me!
- chicken innards
- 5 red potatoes
- 5 celery sticks
- 2 large carrots
- 1 head broccoli
- 1 tablespoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- pico de gallo
- halfway fill a 6 quart Dutch oven with drinking water.
- Add chicken innards and the chopped veggies and cook on low for 2 hours.
- Season and mix well.
- serve in a bowl topped with pico de gallo.
- You can also add chicken, avocado or some cheese if you eat dairy.