Low-Calorie • Gluten-Free

Active 1¼ hrs

Total 1½ hrs

Caldo Tlalpeño (Mexican Chicken Soup)

Epazote [eh-pah-ZOH-teh] is an aromatic herb that is used almost exclusively in Mexican and Guatemalan cooking. It has a pungent, slightly medicinal flavor with notes of oregano, anise, citrus and mint. It’s not crucial in this soup, but it is interesting. Its singular flavor makes it not worth replacing if you can’t find it—but if you can, by all means give it a try!

• 3 pounds bone-in, skin-on chicken drumsticks and thighs
• ¼ medium white onion plus 1 diced medium white onion, divided
• 10 cups water, divided, plus more as needed
• 3½ teaspoons kosher salt, divided
• 2 ears corn, husked
• 1 pound russet potatoes, cut into 1-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 2 medium chayote squash or yellow summer squash, cut into 1-inch pieces
• 2 cups green beans (1½-inch pieces)
• 1 medium zucchini, halved lengthwise and sliced into ½-inch pieces
• 1 tablespoon corn oil
• 2 large plum tomatoes, diced
• 8 cremini (baby bella) mushrooms, sliced
• 2 tablespoons chopped chipotle chiles in adobo sauce
• 15 fresh epazote leaves, chopped (optional)

1. Place chicken and ¼ onion in a large pot. Add 8 cups water and 1½ teaspoons salt. Bring to a boil and skim off any foam from the surface. Reduce heat to a gentle simmer, cover and cook until the chicken is just cooked through but not yet pulling away from the bone, about 20 minutes. Remove the chicken to a bowl; discard the onion. Reserve the broth.

2. Meanwhile, place corn, potatoes, carrots and squash in a 10- to 12-quart stockpot.

3. Set aside ¼ cup broth. Add enough water to the remaining broth to equal 10 cups and add to the stockpot with the vegetables. Add the remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Add green beans. Reduce heat to maintain a simmer; cover and cook until the vegetables are slightly tender but not completely cooked, 8 to 10 minutes. Add zucchini. Remove from heat and add the chicken; cover to keep warm.

4. Heat oil in a large skillet over medium heat. Add diced onion and cook, stirring often, until translucent, 4 to 6 minutes. Add tomatoes and cook until softened, about 3 minutes. Stir in mushrooms and the reserved ¼ cup broth; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Stir in chipotles. Transfer the mixture to the stockpot and stir to combine. Add epazote leaves (if using). Cover and cook the soup over medium-low heat until the vegetables are tender, about 10 minutes more. Serve the soup in large deep bowls.

►► MAKE AHEAD: Refrigerate for up to 3 days.

Serves 10: 2⅓ cups each

Calories 258 | Fat 11g (sat 3g) | Cholesterol 60mg | Carbs 20g | Total sugars 5g (added 0g) | Protein 21g | Fiber 3g | Sodium 766mg | Potassium 685mg.

Nutrition bonus: Vitamin A (49% daily value) | Vitamin C (28% dv) | Folate (20% dv).