We really don’t know how to call this dish either a soup or a complete meal – since it has it all. A very similar concept to that of the pozole.
In the Tlalpeno soup there is lots to be found and discover. What you are about to try is a chicken stock combined with onion, garlic and with the spicy and smoky touch of the chipotle pepper. Zucchinis, carrots and green beans are also added to the broth to give freshness and soften the flavors. As a final touch the broth also has chickpeas, which are mixed with shredded chicken to generate a rich source of protein.
To finalize each person is given the opportunity of giving the last touch of seasoning and decoration since avocado, lime, onion and cheese are placed on the table. Now imagine all these flavors and colors in your plate... what else can you ask for...
The history of the Tlalpeno soup tells that in Mexico in the early 1900’s the main mean of transportation of the city was the tram and one of the routes passed through the Tlalpan station, where food vendors were located.
The food that was sold were mainly appetizers but there was a lady that sold hers chicken stock differently as it was known. She put chipotle pepper, avocado, cheese, vegetables and more ingredients.
This recipe started to be liked a lot by the people and they named it Tlalpan soup... with the passage of time the name derived to Tlalpeno soup. And that recipe that the lady prepared long time ago is the following:
About the Recipe
The most difficult part of making the Tlalpeno soup is to follow all the stages as there are many but they are not difficult to perform.
In this recipe green beans are used and we recommend using raw or frozen green beans. Don’t use canned green beans because they don’t have so much flavor.
If the Tlalpeno soup is prepared with canned chickpeas you will save many steps and time.
It is very important to use skinless chicken breasts so a lot of fat doesn’t accumulate in the broth.
Preparation time 8 hours (while the chickpeas are soaked) + of soup preparation.