Picture of Caldo Talpeno
This is a South American soup that I found at a restaurant in Espanola, New Mexico called "El Paragua " that my father and I stumbled onto during a road trip from Albuquerque to Taos a few years ago. It's a chicken based vegetable soup that is usually served in a thin stock broth. Over the past few years I've experimented with various ingredients and ultimately have decided to add cream of chicken soup to thicken the consistency.
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients

Here are a list of the ingredients that you're going to need:

- 1lb. of chicken breast (or cutlets)

- 2 cans of garbanzo beans

- 1 onion, diced

- 1 clove of garlic, minced

- 1 chipotle pepper, minced

- Cilantro and/or basil to taste

- Half box of chicken broth

- Salt & pepper to taste

- 1 cup of carrots, chopped

- 1 cup of green peas

- 2 cans of Campbell's Cream of Chicken soup

- Garnish with avocado and lime when ready to eat.

Step 2: The Broth

Picture of The Broth
I make this soup in the morning and let it simmer in a slow cooker all day. When it's ready to eat you can slice up an avocado to add to the soup and garnish the whole deal with a lime.

I start off by combining the half box of chicken broth and the two cans of cream of chicken soup into the slow cooker. I turn the heat on low and mix until the broth has a creamy consistency.

Step 3: Beans & Veggies

Picture of Beans & Veggies
Next I add the carrots, peas and two cans of garbanzo beans (after straining) and mix well.