Caldo Tlalpeno
Sopas y Caldos • Mexico
About Caldo Tlalpeno
Smoky chipotle chicken soup with chickpeas, avocado, and vegetables
How to Make Caldo Tlalpeño (Traditional & Healthy Version)
Caldo Tlalpeño is a beloved Mexican soup that boasts rich, comforting flavors and a storied history. Originating from Tlalpan, a historic borough in Mexico City, this dish is a staple in Mexican households, especially during cooler months or festive gatherings. Its inviting aroma comes from a medley of fresh vegetables, tender chicken, and a touch of smoky chipotle, creating a soup that's both hearty and refreshing. What makes Caldo Tlalpeño unique is its perfect balance of flavors: the savoriness of the chicken, the sweetness of carrots, the creaminess of garbanzo beans, and the gentle heat from chipotle chiles. This soup is often enjoyed as a light lunch or dinner and is traditionally served with fresh lime wedges and sliced avocado, making it as visually appealing as it is delicious. Whether you're seeking comfort food or a healthy, satisfying meal, Caldo Tlalpeño is an excellent introduction to authentic Mexican cuisine and its rich culinary heritage.
Ingredients(for 1 large bowl)
- 200 g Skinless chicken breast (Pechuga de pollo)
- 1 medium Carrots (sliced)
- 1 small Zucchini (cubed)
- 1 small Potato (cubed)
- 1/2 cup Cooked garbanzo beans (chickpeas, garbanzos)
- 1/2 small White onion (finely chopped)
- 2 Garlic cloves (minced)
- 4 cups Chicken broth (low sodium) (Caldo de pollo)
- 1 Chipotle chile in adobo (canned, seeded if mild)
- 2 tbsp Fresh cilantro (chopped)
- 1/2 Avocado (sliced, for garnish) - optional
- 1 Lime (cut into wedges) - optional
- To taste Salt and pepper
Instructions
- 1
In a large pot, heat a splash of water or a teaspoon of oil. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
3 minutes
Sautéing the aromatics develops deeper flavor.
- 2
Add the chicken breast to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer until the chicken is cooked through.
10 minutes
Skim off any foam for a clearer broth.
- 3
Remove the chicken breast, shred it with two forks, and return it to the soup.
2 minutes
Shredded chicken absorbs more flavor from the broth.
- 4
Stir in the carrots, potatoes, and garbanzo beans. Simmer until the vegetables are just tender.
7 minutes
Do not overcook the veggies to maintain their nutrients and texture.
Why This Dish is Healthy
This traditional Mexican soup is naturally low in fat and calories, making it a smart choice for healthy eating or weight management. Using lean chicken breast and plenty of vegetables ensures a balanced intake of protein, carbohydrates, and fiber. The absence of heavy creams or fried ingredients makes Caldo Tlalpeño easily digestible and suitable for those seeking nutritious, home-cooked meals. It's also free from gluten and dairy when prepared as described.
Caldo Tlalpeño is loaded with lean protein from chicken breast, providing essential amino acids for muscle health. The variety of vegetables like carrots, zucchini, and potatoes supplies dietary fiber, vitamins A and C, potassium, and antioxidants. Chickpeas are an excellent source of plant-based protein, fiber, and minerals like iron and magnesium. The broth is hydrating and low in calories, while the avocado garnish adds healthy monounsaturated fats and vitamin E.
Pro Tips
- 💡Use homemade chicken broth for an even richer flavor.
- 💡Prepare all vegetables in advance for quicker cooking.
- 💡Adjust chipotle to your spice preference; start with a small amount and add more if desired.
Storage & Serving
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Add fresh avocado and lime only when serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 95.0 kcal |
| Protein | 9.0 g |
| Carbohydrates | 7.0 g |
| Total Fat | 3.0 g |
| Fiber | 2.0 g |
