Caldo tlalpeño is like chicken soup’s cooler, Mexican cousin. It gets its signature redness from lots of chipotle and tomatoes, making it spicy and smokey at the same time.
To make this Mexican soup you'll need chicken, potatoes, zucchini & other simple ingredients.
Boil the chicken, then let it cool and shred it with two forks.
Blend the tomatoes with chipotle chilis, broth and garlic.
Strain the tomato mixture into your soup pot.
Add the veggies and simmer your soup for 10-15 minutes.
Add the chicken and serve with red rice, avocado and crema!