Caldo Tlalpeño

Caldo Tlalpeño is a hearty and flavorful Mexican soup, known for its rich blend of shredded chicken, vegetables, and a mildly smoky tomato broth. Traditionally served with garnishes like diced avocado, crumbled queso fresco, and chipotle peppers, this dish brings a balance of warmth and spice to the table.

It’s a perfect comfort meal, offering a nutritious, satisfying experience with every bite.

Caldo Tlalpeño

Ingredients:

To Cook the Chicken:

20 oz. boneless chicken breast

¼ white onion

1 large garlic clove

8 cups water

1 tsp. salt

For the Caldo Tlalpeño:

2 tbsp. vegetable oil

9 oz. carrots, peeled and sliced (about 2 carrots)

2 tbsp. finely chopped white onion

10 oz. large tomatoes, chopped (about 2 large tomatoes)

1 garlic clove

3½ oz. chopped green beans

1 cup cooked chickpeas (canned chickpeas work well)

2 sprigs cilantro

4 epazote leaves

To Garnish:

1 avocado, diced

4 oz. Mexican cheese (Queso Fresco or Panela)

2 chipotle peppers in adobo*

Instructions:

Cook the Chicken:

Place the chicken breast in a large pot with the onion and garlic. Pour in the water, season with 1 tsp. of salt, and optionally, add parsley, cilantro, and celery for extra flavor. Bring the pot to a boil over high heat. Once boiling, lower the heat to a simmer and cook for about 45 minutes, until the chicken is tender and easy to shred.

Prepare the Chicken and Broth:

After the chicken is cooked, strain the broth and set it aside to cool. Once the chicken is cool enough to handle, shred it into small pieces and keep it ready for later use.

Sauté the Vegetables:

Heat the oil over medium heat in the same pot. Add the sliced carrots and sauté them for about 5 minutes, stirring occasionally.

Make the Tomato Sauce:

While the carrots are cooking, blend the tomatoes and garlic with 1 cup of the chicken broth until smooth. Set the sauce aside.

Cook the Onion and Tomato Sauce:

Add the chopped onions to the pot with the carrots and cook for 2 minutes until they turn translucent. Pour the tomato sauce into the pot and let it cook for 8 minutes, stirring occasionally.

Simmer the Soup:

Pour in the reserved chicken broth, then add the green beans, chickpeas, epazote, cilantro, and shredded chicken. Simmer the soup gently for 6 more minutes. Taste and adjust salt as needed.

Serve the Caldo Tlalpeño:

Ladle the hot broth, chicken, and vegetables into bowls. Serve with garnishes like diced avocado, crumbled cheese, and chipotle peppers on the side. Pair with warm corn tortillas and lime wedges to enhance the flavors.

Notes:

Chicken Alternatives: You can use bone-in chicken for a richer broth, but boneless chicken breast is more convenient and faster to shred.

Chickpeas: Canned chickpeas are a time-saver, but if you prefer, you can cook dried chickpeas for an even more authentic touch.

Chipotle Peppers: Adjust the number of chipotle peppers according to your heat preference. One pepper adds a mild smokiness, while two or more will increase the spice level.

Epazote: This herb adds an earthy, traditional flavor to the soup, but if unavailable, you can substitute with fresh oregano or cilantro.

Avocado: Add the diced avocado just before serving to avoid it getting too soft in the hot broth.

Make it Ahead: The flavors of this soup deepen when it sits, making it an excellent dish to prepare ahead of time for even more delicious results.

Serving Tip: Don’t forget warm corn tortillas and lime wedges to serve on the side for squeezing fresh lime juice over your soup!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and tend to be juicier than chicken breast.

You may need to adjust the cooking time slightly.

What can I substitute for epazote if I can’t find it?

If you can’t find epazote, you can omit it or substitute it with cilantro or Mexican oregano for a similar herbal flavor.

Can I make Caldo Tlalpeño ahead of time?

Yes, you can prepare it ahead of time and store it in the refrigerator for up to 3 days.

Reheat on the stove before serving.

Is this recipe spicy?

The heat comes from the chipotle peppers in adobo.

You can adjust the spice level by adding more or less of the chipotles.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well.

Fire-roasted canned tomatoes can add an extra layer of flavor.

What can I serve with Caldo Tlalpeño?

Serve it with warm corn tortillas, lime wedges, and avocado slices.

Some people also enjoy it with rice or a side of refried beans.

Can I freeze leftovers?

Yes, you can freeze Caldo Tlalpeño.

Store it in an airtight container for up to 3 months.

Thaw and reheat on the stove when ready to eat.

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly in this recipe.

Be sure to drain and rinse them before adding.

Can I make this recipe vegetarian?

Yes, simply omit the chicken and use vegetable broth.

You can add more chickpeas or another protein like tofu to make it heartier.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.