Caldo Tlalpeño Recipe
Caldo Tlalpeño is a hearty Mexican chicken soup from Tlalpan. Tender chicken, chickpeas and vegetables swim in a smoky chipotle broth, finished with cheese and lime.
- Prep time
- 15 mins
- Cook time
- 40 mins
- Total time
- 55 mins
- Servings
- 4 servings
- Calories
- 450
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Ingredients
- 500 g boneless chicken thighs
- 1.5 litres chicken stock
- 1 onion, quartered
- 3 garlic cloves
- 2 carrots, diced
- 400 g canned chickpeas, drained
- 2 chipotle chillies in adobo, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 100 g Oaxaca or mozzarella cheese, cubed
- 1 avocado, diced
- Lime wedges and chopped coriander, to serve
Instructions
- Place the chicken, stock, onion and garlic in a large pot and simmer gently for 25 minutes until the chicken is cooked through.
- Lift out the chicken, shred it with two forks, and discard the onion and garlic.
- Return the shredded chicken to the pot with the carrots and chickpeas and simmer for 10 minutes.
- Stir in the chipotle and oregano, then season generously with salt and pepper.
- Ladle into bowls and top with the cheese cubes, avocado and coriander.
- Serve with lime wedges for squeezing over the top.
Pro tips
- Simmer gently rather than boiling hard, so the chicken stays tender.
- Add the cheese at the table so it softens in the hot broth without disappearing.
- A spoonful of the adobo sauce adds extra smokiness if you like it hotter.
Frequently asked questions
What makes caldo tlalpeño special?
Its signature combination of chicken, chickpeas and chipotle, topped with fresh cheese and avocado, sets it apart from other Mexican soups.
Can I use chicken breast?
Yes, though thighs stay juicier; poach breasts gently and do not overcook them.
Is it spicy?
Mildly so. Use one chipotle for a gentler soup or three for a real kick.
