Skip to content


JUser: :_load: Unable to load user with ID: 298

Caldo Tlalpeño

Caldo Tlalpeño, a more sophisticated version of the home-style caldo de pollo, is another traditional soup now found in many Tex-Mex restaurants. Made in much the same way as caldo xóchitl, this Tlalpán-style soup includes chicken as well as several fresh vegetables and garbanzo beans.

If you can’t find dried chipotles, you can substitute 1 canned chipotle chile, plus 1 teaspoon of liquid from the can; however, the flavor of the soup won’t be as smoky. 

  • 2 beefsteak-style tomatoes 
  • 6 1/2 c. chicken broth 
  • 3/4 lb. boneless, skinless chicken breasts 
  • 1 T. olive oil 
  • 1 c. finely chopped white onion 
  • 2 cloves garlic, minced 
  • 3/4 c. finely chopped carrots 
  • 1 1/2 c. garbanzo beans, drained and rinsed (a 16-oz. can yields about 1 3/4 c. beans) 
  • 1 c. finely chopped zucchini 
  • 1/2 c. frozen green peas, thawed 
  • 1 dried chipotle chile 
  • 1 tsp. lime-juice 
  • 1/4 tsp. black pepper 
  • 1/2 tsp. salt, or to taste 
  • 2 medium-size ripe avocados, peeled and coarsely chopped 
  • 1/4 c. grated cotija cheese 
  • Lime wedges 

Place tomatoes on broiler pan, and position pan as close to broiler as possible; broil 10-20 minutes until tomatoes are soft and skins are blackened. Purée tomatoes in a blender or food processor. Strain through the fine blade of a food mill or push through a strainer; set aside purée. 

Place chicken broth and chicken breasts in a large pot, bring to a simmer, and cook about 5 minutes, or until chicken is just cooked through. Remove chicken, and reserve broth. When chicken has cooled, shred it, and place equal portions in each of 4 large soup bowls. 

Heat a large pot over medium heat, add olive oil, and cook onions about 5 minutes, or until just beginning to brown. Add garlic, and cook 1 more minute. Add reserved broth and purée and remaining ingredients, except avocado, cheese, and lime wedges; bring to a simmer, and cook 8-10 minutes. Remove chile, and ladle soup into the bowls over chicken. Add equal portions of avocado to each bowl, and top with cheese. Serve with lime wedges. Yield: 4 entrée servings.

Back to top