Caldo Tlalpeño (Caldo tlalpeño)

Name: Caldo Tlalpeño
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 2 chicken breasts or 4 thighs; 2 tomatoes, 1/4 onion, 2 garlic cloves; 2 chipotles in adobo; 200 g cooked chickpeas; 2 carrots, 1 courgette, 100 g green beans, chopped; a sprig of epazote; avocado, queso fresco, lime

Overview

Caldo tlalpeño is a smoky, gently spicy chicken soup from central Mexico. A tomato and chicken broth is flavoured with chipotle chillies in adobo, garlic and epazote, and cooked with chickpeas, carrots, courgettes and green beans. Shredded chicken goes into each bowl, which is topped with cubes of avocado and fresh cheese and served with lime and warm tortillas. The chipotles give a gentle smoky heat rather than a sharp spiciness, and the avocado adds a cool, creamy contrast. Some cooks also add rice to make it more filling, and the soup is often eaten as a light lunch.

History

The soup is named after Tlalpan, a district in the south of Mexico City where it is said to have been sold to travellers in the early twentieth century. It is now a standard at fondas and family restaurants throughout Mexico. It is a popular soup in Mexico City for lunch, and many families make it at home when someone is feeling unwell.

Main ingredients

Chicken, chickpeas, carrot, courgette, chipotle chillies, avocado. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Chickpea soups · Chicken soups · More soups from Mexico

Recipe outline serves 4 · ~70 min

Ingredients

2 chicken breasts or 4 thighs
2 tomatoes, 1/4 onion, 2 garlic cloves
2 chipotles in adobo
200 g cooked chickpeas
2 carrots, 1 courgette, 100 g green beans, chopped
a sprig of epazote
avocado, queso fresco, lime

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Poach the chicken in 1.5 l water with onion and salt for 25 minutes, then shred.
Blend tomatoes, garlic and chipotles and fry the purée in a little oil.
Add the broth, vegetables, chickpeas and epazote and simmer for 20 minutes.
Add the chicken and serve with avocado, cheese and lime.