Dinner · 60 min · mexican

Caldo Tlalpeño

Mexican flavors, weeknight effort. Chicken meets carrots in a 60-minute dinner worth keeping in rotation. At 237 calories and 17g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 Chicken
• 2 Carrots
• 2 Zucchini
• 2 cups Green beans
• 1 can Chickpeas
• 2 Chipotle in adobo
• 1 Avocado
• 3/4 cup Queso fresco
• 2 Lime
• 1/4 cup Epazote

Steps

1. Simmer the chicken with the chickpeas and epazote 30 minutes until tender. Skim the surface for a clear broth.
2. Lift out the chicken, shred the meat, and return the bones to the pot 15 minutes more for depth. Strain if you like it pristine.
3. Add the carrots and green beans, simmer 8 minutes, then the zucchini for 5 more — each vegetable timed to land tender, not mushy.
4. Stir in the minced chipotles for a smoky background heat.
5. Return the shredded chicken to the pot and season boldly.
6. Serve in deep bowls topped with avocado, queso fresco, and lime. The chipotle makes it Tlalpeño.

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