MEXICAN MEALS FOR WEIGHT LOSS: CALDO TLALPEÑO | Jai
MEXICAN MEALS FOR WEIGHT LOSS: CALDO TLALPEÑO
20 mins prepServes 5
Caldo de tlalpeño is so easy to make and it comes together with a few basic ingredients you’re sure to have! This caldo is packed with protein, fiber, and vegetables, making this a staple on your fitness journey as finish out the winter.
1. In a pot, add water, chicken, bay leaves, 4-5 garlic cloves, 1/4 onion, and salt to taste. Boil for 30-40 minutes or until chicken is cooked through. Remove the foam as it appears.
2. Add the tomatoes the last 7 minutes so they are done at the same time as the chicken.
3. Remove chicken, vegetables, and garlic from the pot.
4. Shred chicken using desired method.
5. Blend the boiled tomatoes, onion, and garlic with 1/2 cup of the chicken broth, 1-3 chipotle chiles, and seasonings to taste.
6. Chop carrots and zucchini. Drain the chickpeas. Optional: remove outer film from the chickpeas.
7. Add the salsa to the chicken broth. Let it simmer for 5 minutes.
8. Add in the carrots and chayote and cook for an additional 10 minutes.
9. Add in the chickpeas, zucchini, and chicken. Cook for an additional 12-15 minutes or until the vegetables are cooked.
10. Air fryer tortillas chips: Cut 2 low calorie tortillas in triangles. Add a light coat of oil spray. Air fry at 375° F for 5-7 minutes or until golden brown (I cooked mine for 7 mins to keep them crunchy in the caldo)
11. Serve ~2 cups in a bowl and add toppings of choice - air fried tortilla chips, 30 grams avocado, and 28 G fat free mozzarella cheese.
