Caldo Tlalpeño

Caldo Tlalpeño is the perfect soup when you’re feeling under the weather or just want something cozy. It’s full of warm and comforting flavors with a distinct smoky heat from chipotle peppers in adobo sauce and is truly satisfying and filling.

Caldo Tlalpeño is a traditional Mexican soup from the Tlalpan area of Mexico City. There are several origin stories for this recipe, but regardless of which one is true, they all mention the delicious and unique flavors of the broth made with chicken, a tomato mixture, epazote leaves, and chipotle peppers. It also traditionally features shredded chicken, chickpeas, carrots, and green beans, making it a great healthy meal.

Caldo Tlalpeño is a delicious soup that can now be found all over Mexico, and now you can make it in your own home!

• 2 pounds bone-in skinless chicken thighs
• 8 cups water
• ¼ white onion, roughly chopped
• 4 cloves garlic
• 2 teaspoons kosher salt
• 2 bay leaves

• 3 Roma tomatoes
• 2 teaspoons kosher salt, plus more to taste
• 1 chipotle pepper in adobo sauce
• 2 carrots, peeled and sliced into half-moons
• 1 tablespoon olive oil
• ¼ white onion, diced
• 2 cups chopped green beans (fresh or frozen)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 epazote leaves
• 4 sprigs cilantro

• Chipotle pepper in adobo sauce
• Queso fresco
• Chopped cilantro
• Sliced avocados