‘Caldo tlalpeño’ is a tasty traditional Mexican soup🇲🇽 prepared with chicken broth, tomato, chipotle, and shredded chicken.

This soup is served with avocado🥑, cheese🧀, and Mexican cream, although there are many variants depending on where in México you are.

It is said that it is originally from Tlalpan, in the south of México City, but there are those who attribute it to the town of Talpa de Allende, in Jalisco.
One of those things we may never know🤔, but I’m certain that this soup is very popular where I’m from in México.

The ideal comfort food for cold days or sleepless nights😁

Caldo Tlalpeño

Name: Caldo Tlalpeño
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g chicken breast; 2 cups chickpeas (replace with a tin of cooked chickpeas); 2 carrots; 3 tomatoes; ½ white or brown onion; 2 garlic cloves; 250 g green beans; ½ cup veggie stock; 3 chipotle chillies; Vegetable oil; Salt to taste; 250 gr feta cheese (substitute with any crumbly cheese); 1 avocado; 2 limes; 12 corn tortillas (preferably from La Tortilleria)

This is how you make your chiken soup a bit more Mexican and fun!

The principles are the same, what is different is the ingredients added to it.

Print Recipe

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Servings people

Ingredients

500 g chicken breast
2 cups chickpeas replace with a tin of cooked chickpeas
2 carrots
3 tomatoes
½ white or brown onion
2 garlic cloves
250 g green beans
½ cup veggie stock
3 chipotle chillies
Vegetable oil
Salt to taste

To serve:

250 gr feta cheese substitute with any crumbly cheese
1 avocado
2 limes
12 corn tortillas preferably from La Tortilleria

Instructions

Allow the chickpeas soak in water overnight to begin to soften. You can skip this step if you use tinned chickpeas.
Boil about 2 litres of water and dice the chicken breast. As soon as the water boils, add the chicken and cook for about 10 minutes over medium heat.
Peel and wash the carrots, cut them into thin slices, and dice the tomatoes, half-onion, and garlics. Peel the chickpeas and cut the edges of the green beans and then cut them into 4 parts.
Skim off any foam that may have formed from the chicken, add the carrots, chickpeas, a little bit of salt and the veggie stock to the broth. Let it cook for another 20 minutes.
Heat up some oil in a pan and lightly saute the onion until transparent, then add the tomato and garlic. Cook over medium heat for about five minutes and blend with the chipotles.
Add the mixture to the chicken and simmer for 10 more minutes.
Serve with avocado, feta cheese on top. Cut the limes in half, reheat the tortillas and serve as a side.
¡Buen provecho!