Mexican
Caldo tlalpeño
A comforting Mexico City-style chicken soup with chickpeas, vegetables, smoky chipotle, and a bright finish of lime. It is served hot with avocado and queso fresco so each spoonful is hearty, fresh, and gently spicy.
Ingredients
- Bone-in chicken breast or thighs450 g
- Water5 cups
- White onion1/2 medium, divided
- Garlic cloves3, divided
- Bay leaf1
- Saltto taste
- Roma tomatoes2 medium
- Chipotle chile in adobo1 to 2, plus 1 teaspoon adobo sauce
- Vegetable oil1 tablespoon
- Carrot1 medium, diced
- Green beans1/2 cup, cut into 2 cm pieces
- Zucchini1 small, diced
- Cooked chickpeas3/4 cup
- Epazote1 small sprig
- Avocado1/2, sliced
- Queso fresco1/4 cup, crumbled or cubed
- Lime1, cut into wedges
- Fresh cilantro2 tablespoons, chopped
Method
- Place the chicken in a pot with the water, 1/4 onion, 2 garlic cloves, bay leaf, and 1 teaspoon salt, then bring to a gentle boil.
- Skim off any foam, reduce the heat, and simmer until the chicken is cooked through and the broth is flavorful, about 30 minutes.
- Remove the chicken, strain and reserve the broth, then shred the meat and discard the bones and skin.
- Blend the tomatoes with the remaining 1/4 onion, remaining garlic clove, chipotle chile, adobo sauce, and 1/2 cup of the reserved broth until smooth.
- Heat the oil in a clean pot over medium heat, pour in the blended tomato-chipotle sauce, and fry it for 6 to 8 minutes until it darkens slightly and smells cooked.
- Add 4 cups of the reserved broth, scraping the bottom of the pot, then bring to a simmer.
- Add the carrot and green beans and simmer for 8 minutes.
- Add the zucchini, chickpeas, shredded chicken, and epazote, then simmer for 8 to 10 minutes more until the vegetables are tender but not falling apart.
- Taste and adjust the salt, then remove the epazote sprig.
- Ladle the caldo into bowls and serve with avocado, queso fresco, cilantro, and lime wedges on the side or on top.
Common questions
Can I substitute chicken breasts for thighs in caldo tlalpeño?
Yes. Thighs give a richer broth and stay juicier, while bone-in breasts cook a bit faster and can be slightly drier. If using breasts, check early and pull them as soon as the meat is cooked through.
When should I add the vegetables so they don't turn mushy?
Add the carrot and green beans first, since they need the longest simmer. Add zucchini near the end so it stays tender but intact. Chickpeas, shredded chicken, and epazote also go in at the finish.
What are the most common mistakes when making caldo tlalpeño?
The biggest mistake is boiling the chicken hard, which makes the broth cloudy and the meat tough. Another is undercooking the tomato-chipotle sauce—fry it until darker and fragrant so the soup tastes rounded, not raw.
How should I store and reheat leftovers?
Cool the soup quickly, then refrigerate in a sealed container for up to 4 days. Reheat gently over medium-low heat until steaming; avoid a hard boil so the vegetables and chicken stay tender. Freeze for up to 2 months.
What are the best ways to serve caldo tlalpeño?
Serve it hot with lime wedges, warm tortillas or crusty bread, and sliced avocado if you like. A little crumbled queso fresco or chopped cilantro also works well, though they’re optional.