Dinner for 4

Caldo Tlalpeño

Name: Caldo Tlalpeño
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 20 oz boneless chicken breast; 1/4 white onion; 1 large garlic clove; 8 cups water; 1 tsp salt; 2 tbsp vegetable oil; 9 oz carrots; 2 tbsp white onion; 10 oz large tomatoes; 1 clove garlic; 3 1/2 oz green beans; 1 cup cooked chickpeas; 2 sprigs cilantro; 4 epazote leaves; 1 avocado; 4 oz mexican cheese; 2 chipotle peppers in adobo

Chicken, vegetables, chickpeas, and chipotle simmer in a tomato broth before being topped with avocado and cheese.

Typical price

$14.58for 4 servings

$3.65 per serving$14.58 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: mexicoinmykitchen.com

70 minstart to table
Mediumdifficulty
4servings as written
$$$typical cost tier

Mexican Gluten-free High-protein Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken breast, boneless$3.49/lb typical	1.25 lb	$4.36Typical price
Onions$1.29/lb typical	0.15 lb	$0.18Typical price
Garlic$0.75 each typical	1	$0.83Typical price
Carrots$1.09/lb typical	0.55 lb	$0.61Typical price
Fresh tomatoes$1.99/lb typical	0.65 lb	$1.24Typical price
Green beans$2.49/lb typical	0.2 lb	$0.55Typical price
Canned beans$0.09/oz typical	6.5 oz	$0.58Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.06Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	1.25	$2.39Typical price
Avocados$1.29 each typical	1	$1.29Typical price
Swiss, provolone, gouda$0.40/oz typical	4 oz	$1.60Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	2 oz	$0.70Typical price
Total for the servings shown		$14.58

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

Ingredients

20 oz boneless chicken breast
1/4 white onion
1 large garlic clove
8 cups water
1 tsp salt
2 tbsp vegetable oil
9 oz carrots
2 tbsp white onion
10 oz large tomatoes
1 clove garlic
3 1/2 oz green beans
1 cup cooked chickpeas
2 sprigs cilantro
4 epazote leaves
1 avocado
4 oz mexican cheese
2 chipotle peppers in adobo

Steps

Place the chicken, quarter onion, one garlic clove, water, and salt in a large pot, then simmer for 30 minutes.
Transfer the chicken to a plate, strain the broth, and shred the chicken when cool enough to handle.
Heat the oil in the pot, then cook the chopped carrots for 5 minutes.
Add the remaining onion, garlic, tomatoes, chipotle peppers, green beans, broth, cilantro, and epazote, then simmer for 20 minutes.
Stir in the chickpeas and shredded chicken, then simmer for 10 minutes until the chicken reaches 165 F.
Top each bowl with avocado and Mexican cheese before serving.

Swaps

Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
Green beans for Broccoliabout $0.50/lb less at typical prices
Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices