Favorite Chicken Soups (Season 6, Episode 14)
Favorite Chicken Soups (Season 6, Episode 14) is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 30 min | Cook: 1 hr 15 min | Total: 2 hrs 5 min
Cost: $18.36 total, $4.59 per serving
Ingredients
- 2 medium Tomatoes (ripe, roughly chopped)
- 1 medium White Onion (peeled and quartered)
- 2 pieces Chipotle Peppers in Adobo Sauce (plus 1 tablespoon of the adobo sauce)
- 3 pieces Garlic Cloves (peeled and smashed)
- 1 bunch Cilantro (stems chopped into salsa, leaves saved for garnish)
- 2 tablespoons Extra‑Virgin Olive Oil (for searing chicken and sautéing salsa)
- 4 pieces Chicken Thighs, Bone‑In, Skin‑On (about 1.5 lb total)
- 8 cups Chicken Stock (low‑sodium; can substitute water + bouillon)
- 2.25 cups Long‑Grain White Rice (rinsed before cooking)
- 1 cup Green Beans (trimmed and cut into 1‑inch pieces)
- 1 medium Zucchini (quartered lengthwise then sliced 1/4‑inch)
- 1 large Avocado (peeled, pitted, sliced for garnish)
- 0.25 cup Queso Fresco (crumbled)
- 1 whole Lime (cut into wedges for serving)
- 1 teaspoon Habanero Salsa (optional, for heat)
- to taste Salt
- to taste Black Pepper
Instructions
Blend the Salsa Base
Combine the tomatoes, onion, chipotle peppers with adobo, garlic cloves, and the stems of the cilantro in a blender. Blend until smooth.
Time: PT10M
Season and Set Aside
Transfer the blended salsa to a bowl, season with a pinch of salt and pepper, and set aside while you prepare the chicken.
Time: PT2M
Brown the Chicken Thighs
Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the chicken thighs skin‑side down and sear without moving for 8‑10 minutes until the skin is deep golden and releases easily.
Time: PT10M
Temperature: medium‑high
Cook the Salsa
Remove the chicken and set aside. Add the blended salsa to the same skillet, scraping up any browned bits. Cook, stirring occasionally, until the salsa thickens slightly, about 6 minutes.
Time: PT6M
Temperature: medium
Simmer the Soup Base
Return the chicken thighs to the pot skin‑side up. Add the 8 cups chicken stock and bring to a gentle simmer. Cover and maintain a low simmer for 30 minutes, checking the temperature with an instant‑read thermometer (aim for ~170 °F in the thickest part of the thigh).
Time: PT30M
Temperature: low simmer
Cook the Rice
While the soup simmers, rinse 2¼ cups rice until water runs clear. In a separate saucepan, combine the rinsed rice with 2¼ cups of the hot chicken stock, bring to a boil, cover, and reduce heat to low. Cook 15‑18 minutes until the rice is tender and the liquid is absorbed.
Time: PT18M
Temperature: low
Prepare the Vegetables
Trim the ends of the green beans and cut into 1‑inch pieces. Quarter the zucchini lengthwise, then slice into ¼‑inch half‑moons. In a skillet, sauté the vegetables in a little oil for 4‑5 minutes until just tender but still crisp.
Time: PT5M
Temperature: medium
Finish the Soup
Remove the chicken thighs, let cool slightly, then discard the skin and shred the meat. Add the shredded chicken, sautéed vegetables, and half of the cilantro leaves to the simmering broth. Stir gently and let heat through for 3‑4 minutes.
Time: PT5M
Temperature: low simmer
Plate and Garnish
Divide the cooked rice among four bowls. Ladle the hot broth, chicken, and vegetables over the rice. Top each bowl with sliced avocado, crumbled queso fresco, a lime wedge, a drizzle of habanero salsa (optional), and the remaining cilantro leaves.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Gluten‑Free, High‑Protein, Dairy
Allergens: Dairy (queso fresco), None other
Ingredient Substitutions
- Instead of Tomatoes: canned diced tomatoes (1 cup)
- Instead of White Onion: yellow onion
- Instead of Chipotle Peppers in Adobo Sauce: smoked paprika + a dash of hot sauce
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Cilantro: fresh parsley (for garnish only)
- Instead of Extra‑Virgin Olive Oil: vegetable oil, canola oil
- Instead of Chicken Thighs, Bone‑In, Skin‑On: bone‑in chicken drumsticks
- Instead of Chicken Stock: water with 2 bouillon cubes
- Instead of Long‑Grain White Rice: basmati rice, jasmine rice
- Instead of Green Beans: snap peas
- Instead of Zucchini: yellow squash
- Instead of Avocado: sliced ripe mango (for a milder topping)
- Instead of Queso Fresco: feta cheese, cotija
- Instead of Lime: lemon wedges
- Instead of Habanero Salsa: sriracha, chipotle hot sauce
Equipment Needed
- Blender
- Large Dutch Oven or Heavy‑Bottom Pot
- Skillet or Frying Pan
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Ladle
- Wooden Spoon or Spatula
- Instant‑Read Thermometer (optional)
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Blending the salsa to a smooth consistency.
- Searing the chicken thighs without moving them for the first few minutes.
- Maintaining a low, gentle simmer to keep the delicate dumplings (in this case, the rice) from breaking apart.
- Cooking the rice separately and covering it with a towel to retain fluffiness.
Chef Tips from the Video
- Using a generous amount of oil creates a protective layer that prevents the chicken from sticking and helps develop a richer flavor.
- Reserve cilantro stems for the blended salsa; they add flavor without making the garnish bitter.
- Cover the rice pot with a kitchen towel to absorb excess steam and keep the grains fluffy.
- A quick splash of lime juice at serving brightens the whole soup.
Troubleshooting
Chicken sticks to the pan during searing.
Make sure the oil is hot and do not move the chicken for the first 5‑6 minutes; the skin will release naturally.
Rice turns mushy.
Rinse the rice thoroughly before cooking and use the exact liquid ratio; keep the pot covered and avoid stirring while cooking.
Broth is too salty.
Dilute with a little water or unsalted stock, and taste before adding more salt.
Vegetables become overcooked and limp.
Sauté them only until just tender and add them to the broth at the end for a brief warm‑through.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days. Reheat gently on the stove; add a splash of stock if the broth thickens.
Freezer: The broth and shredded chicken freeze well for up to 2 months. Freeze rice separately to maintain texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the salsa a day ahead and refrigerate; it deepens in flavor.
- Cook the rice ahead of time, cool, and store in the fridge; reheat with a splash of broth.
- Shred the cooked chicken and keep it in a sealed container for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Caldo Tlalpeño in Mexican cuisine?
Caldo Tlalpeño originates from the Tlalpan district of Mexico City and is celebrated as a comforting, rustic chicken soup that showcases the region’s love for smoky chipotle, fresh cilantro, and hearty rice. It’s traditionally served at family gatherings and as a restorative dish during cooler evenings.
What are the traditional regional variations of Caldo Tlalpeño in Mexican cuisine?
In some regions, the soup is made with pork instead of chicken, or the rice is replaced with hominy. Some cooks add potatoes or corn, while others prefer a spicier broth by adding more chipotle or fresh chilies. The core elements—smoky salsa, chicken, and rice—remain constant.
How is Caldo Tlalpeño authentically served in Mexico?
Authentic Caldo Tlalpeño is served hot in deep bowls, topped with fresh avocado slices, crumbled queso fresco, a wedge of lime, and a sprinkle of cilantro. A small spoonful of habanero salsa is often offered on the side for those who like extra heat.
What occasions or celebrations is Caldo Tlalpeño traditionally associated with in Mexican culture?
The soup is a staple for family meals, especially on weekends or during holidays like Día de los Muertos, where warm, nourishing dishes are valued. It’s also common in school cafeterias and as a comforting remedy for colds.
What makes Caldo Tlalpeño special or unique in Mexican cuisine?
Its unique blend of smoky chipotle‑adobo salsa with a clear chicken broth, combined with fluffy rice and fresh toppings, creates a balance of heat, acidity, and creaminess that is distinct from other Mexican soups like pozole or menudo.
What are the most common mistakes to avoid when making Caldo Tlalpeño?
Common errors include moving the chicken too early, which causes sticking; letting the broth boil vigorously, which can break up the rice; and over‑cooking the vegetables, which removes their bite. Follow the low‑simmer technique and add vegetables at the end.
Why does this Caldo Tlalpeño recipe use extra oil when searing the chicken?
The extra oil creates a thin barrier between the hot metal and the protein, preventing the chicken skin from sticking and allowing it to develop a deep, golden crust that adds flavor to the broth.
Can I make Caldo Tlalpeño ahead of time and how should I store it?
Yes, you can prepare the salsa and even cook the broth a day ahead. Store the broth and shredded chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add freshly cooked rice and toppings just before serving.
What texture and appearance should I look for when making Caldo Tlalpeño?
The broth should be clear yet richly colored from the chipotle‑tomato salsa. The chicken should be tender and easily shreddable, the rice fluffy, and the vegetables should retain a slight crunch. The final bowl should be vibrant with green cilantro and bright avocado.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
The YouTube channel Christopher Kimball’s Milk Street specializes in modern, globally‑inspired home cooking with a focus on bold flavors, efficient techniques, and accessible recipes that can be made in under an hour.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Mexican cooking differ from other Mexican cooking channels?
Milk Street emphasizes streamlined, time‑saving methods—like using a blender for salsa and a single pot for broth—while preserving authentic flavors. Other Mexican channels may focus more on traditional, labor‑intensive processes, whereas Milk Street balances authenticity with modern kitchen efficiency.
What other Mexican recipes is the YouTube channel Christopher Kimball’s Milk Street known for?
Milk Street is known for recipes such as Chicken Tinga, Pork Carnitas, and a quick version of Pozole, all presented with clear, step‑by‑step video instructions that highlight flavor‑building techniques.
Last updated: August 21, 2026
