Go Back
–+ servings
Caldo Tlalpeño Soup Recipe.

Caldo Tlalpeño

author Maricruz Avalos Flores
6 servings
Enjoy this Caldo Tlalpeño soup. A rich, comforting chicken broth packed with hearty flavors from chipotle peppers, epazote, and chickpeas!
prep 25 minutes
cook 1 hour 25 minutes
total 1 hour 50 minutes
PRINT PIN

Equipment

  • 1 large soup pot

Ingredients 

  • 2 lb bone-in chicken (drumsticks, chicken thighs, or breast)
  • 2 cups cooked chickpeas
  • 2 cups green beans (cut into small pieces)
  • 2 medium carrots (cut into small chunks)
  • ½ Tablespoon dried epazote (or 2 sprigs fresh epazote)
  • ½ Tablespoon oregano
  • 2 cloves garlic
  • 1 small onion
  • 3-4 small dried chipotle peppers (or canned in adobo sauce)
  • salt (to taste)

For the tomato sauce:

  • 2 medium tomatoes (cut into chunks)
  • 1 dried chipotle pepper (or canned in adobo sauce)
  • ½ small onion (sliced)
  • 2 garlic cloves
  • 2 Tbsp olive oil

For serving:

  • panela or Oaxaca cheese (or queso fresco)
  • avocado (cubed or sliced)
  • 3-4 limes (juice)
  • onion (chopped)

Instructions
 

Cook the chicken

  • Place chicken in a large stockpot and cover with 2 inches of water. Add 1 tablespoon salt, onion, and garlic cloves.
  • Bring to a boil and cook until chicken is cooked through.
  • Strain the broth and then return it to the pot.
  • Shred the chicken and place it on a plate. Cover and set aside.

Make the flavorful broth

  • Heat the oil in a cooking pan over medium-low heat, add onion and garlic. Cook stirring constantly until the onion is softened and lightly translucent.
  • Add tomatoes and chipotle pepper, and cook everything until tomatoes soften.
  • Pour 1 cup of water and bring the mixture to a simmer, cook for 10 more minutes or until everything is cooked through.
  • Turn off the heat and allow the ingredients to slightly cool down, then transfer everything to a blender and blend until you’ll have a smooth sauce.
  • Strain the tomato sauce into the stockpot with the chicken broth you reserved before.
  • Add carrots, green beans, chickpeas, and dried chipotle peppers. Add also the epazote, oregano, and salt.
  • Bring to a boil and cook until vegetables are nicely soft. Adjust salt to taste and turn off the heat.

Serve

  • Add shredded chicken to every bowl you intend to serve. Ladle plenty of broth and vegetables.
  • Garnish with cheese, avocado, and one chipotle pepper.
  • Serve immediately with warm tortillas.

Notes

  • Don’t skip the chipotle peppers for serving the soup, this is a key ingredient for caldo tlalpeño! You can add them to the soup so they will soften or you can use canned chipotle peppers if dried chiles are not available to you.
  • If you don’t have epazote, you can use fresh cilantro instead, or simply omit the herb altogether.
Nutrition Information
Serving: 1 serving without toppings | Calories: 467kcal | Carbohydrates: 28g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 126mg | Potassium: 706mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4114IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 3mg