Enjoy this spicy, smoky soup all the way from the outskirts of Mexico City.
As we enter colder seasons here in the northern hemisphere, we might benefit from taking inspiration from our friends who are closer to the equator. This traditional Mexican dish is warm, hearty, and well-spiced; a true gem of the culinary culture. Caldo Tlalpeño is named after the place it hails from: Tlalpan, a small district on the edge of Mexico City. While its exact history is hotly debated (keep reading for more details), the stew itself is honored as a family-friendly meal that fits almost any occasion.
Make it in the evening for a weekend dinner, and you’ll have plenty of leftovers for lunch at the beginning of a new week. Packed with tender chicken breast, a rainbow of tasty vegetables, chickpeas, and spicy seasonings, Caldo Tlalpeño is sure to warm your heart and belly. With a kick of citrus as well, you get the harmony of classic Mexican flavors and a medley of health benefits too!
Is Caldo Tlalpeño Healthy?
While some Tex-Mex dishes in the States aren’t the healthiest, this traditional Mexican recipe is the total opposite. It’s full of protein, fiber, vitamins and minerals that harmonize into a rainbow of well-being; keeping you full and energized all afternoon or evening. For extra protein and belly benefits, you can use chicken bone broth instead of regular broth. I always recommend getting your chicken breast from a local butcher or farm, but an organic option from the store is also decent. With no added preservatives, low sodium, and absolutely no gluten, this hearty dish satisfies in more ways than one.
Tlalpan – The Birthplace of this regional specialty
On the outskirts of Mexico City rests a historic district called Tlalpan, which in the ancient Nahuatl language roughly translates to “place on the earth” or “on the ground.” It’s in this precious place that Caldo Tlalpeño was born, although the exact origin story is hotly debated. Some say it was made for travelers by an old woman who lived alone; others swear it was a hangover remedy for the Mexican president. Either of those stories could be true, but what we do know for certain is that today the district of Tlalpan is considered one of the quietest, safest, and well-preserved areas in Mexico.
INGREDIENTS
- 6 cups chicken broth
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 cup diced tomatoes
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup cooked chickpeas
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1 lime, cut into wedges
INSTRUCTIONS
Prepare
Cook chicken in broth, then shred.
Sauté
Cook onions, garlic, chipotle, and tomatoes.
Simmer
Combine all ingredients and cook until tender. Serve with garnishes.
Devour!
FAQs & Tips
Before storing, make sure the soup cools all the way down to room temperature. Then simply ladle it into an airtight container and refrigerate for 3 to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating on a medium-heated stove, stirring occasionally until it simmers. I like to freshen mine up with a dash of my favorite hot sauce.
While these seasonings are great as they are, there’s one more that stands out among the crowd… epazote. Also known as “Mexican tea,” this herb supplies a uniquely fresh flavor that’s traditionally used in the original recipe. Some have described it as being minty, while others find it to be more like anise or licorice. If you’re feeling bold, this would be a great seasoning to play with.
You can easily make this recipe vegan by swapping out chicken broth for veggie broth. Instead of chicken, you can use shredded jackfruit (which is usually found in the canned section of a big grocery store). I also like to add tofu and black beans to the mix, which brings a good amount of plant protein and fiber.
Serving Suggestions
Serve this soup over a bed of Adobo Rice and a side of Air Fryer Tortilla Chips for dipping.
It also goes great paired with Healthy Chicken Quesadillas, if you’re craving something cheesy and protein-packed.
Top with fresh cilantro, sliced radish, avocado, and a splash of lime juice, and you’ve got one flavorful fiesta in a bowl!
Caldo Tlalpeño
Ingredients
- 6 cups chicken broth
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce finely chopped
- 1 cup diced tomatoes
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup cooked chickpeas
- 1/2 cup chopped fresh cilantro
- 1 avocado diced
- 1 lime cut into wedges
Instructions
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In a large pot, add chicken breast to chicken broth and bring to a boil. Reduce heat to simmer and cook until chicken is fully cooked and tender, about 30 minutes. Remove chicken, shred it and set aside.
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In the same pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Stir in chipotle pepper and diced tomatoes and cook for 5 minutes.
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Add carrots, green beans, and chickpeas to the pot. Pour in the broth and bring to a simmer. Cook until vegetables are tender, about 20 minutes. Add shredded chicken back to the pot and heat through.
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Ladle soup into bowls. Garnish with fresh cilantro, diced avocado, and a wedge of lime.
Nutrition
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