How to Make Caldo Tlalpeño Soup Recipe (with Quinoa!)
This caldo tlalpeño recipe is a hearty soup filled with amazing Mexican flavors, fresh veggies, aromatics, and chipotle chiles. Served with delicious garnishes, this filling and satisfying soup is great for colder days, months, or any time of year!
What Is Caldo Tlalpeño
Caldo Tlalpeño is a vibrant and hearty Mexican soup that is beloved for its complex flavors and comforting qualities. This Mexican dish is made with a base of rich chicken broth and features traditional ingredients like shredded chicken and a mix of vegetables such as carrots, zucchini, green beans, and chickpeas for added heartiness. It originated in Tlalpan, a borough of Mexico City, Mexico.
What sets Caldo Tlalpeño apart is the chipotle pepper, which infuses the soup with a distinctive smoky and spicy flavor. It is often garnished with fresh avocado, lime, and cilantro. Caldo Tlalpeño is not only a staple in Mexican cuisine but also a favorite soup for a nourishing meal during cold and rainy days.
What Makes This Recipe Great
I am always looking for new and different Mexican dishes to try on my family. There are only so many fish taco and chicken fajita recipes that they’ll put up with. When I saw a recipe for Caldo Tlalpeño Soup, I knew right away that this would be a keeper. There are so many variations on this soup, which I think of as a slightly spicy, smoky Mexican chicken soup.
Chipotles, which are dried, smoked jalapeño peppers, are always the star of the show. Without them, this would just be a chicken and vegetable soup. Although the ingredients in Caldo Tlalpeño vary from region to region and restaurant to restaurant, you cannot make this soup without the chiles.
I have also seen versions with diced zucchini, green beans, chayote, or rice. Epazote is a traditional herb used in this soup, but it’s not easy for everyone to find, so I often use oregano in its place. Not an exact, perfect sub, but good enough.
One of my favorite things about Mexican food is adding all those great toppings and condiments. So many of my favorite dishes are incomplete without salsa, guacamole, cilantro radishes, or all of the above. The topping bar is also my secret weapon with Mr. Picky. He’ll eat almost anything if he is allowed to top it with corn tortilla chips or diced avocado.
Caldo Tlalpeño is great on its own, but I make this a full meal with a little cooked quinoa (not at all traditional, but amazing here), a pinch of sheep’s milk feta (also nontraditional, but delish,) and a squeeze of lime and some fresh cilantro. So light, fresh, healthful, and delicious.
Ingredient Notes
- unrefined, cold-pressed, extra-virgin olive oil
- yellow or white onion
- carrots
- garlic cloves
- jar of diced tomatoes: I like Jovial tomatoes in glass jars. I don’t recommend fresh tomatoes as the jarred version adds more to the broth.
- whole dried chipotle chiles: Or 2 canned chipotles in adobo (I much prefer the dried chiles.
- dried oregano
- cooked chickpeas: Or one can, drained and rinsed. Also called garbanzo beans.
- sea salt
- chicken or vegetable stock: Preferably homemade, but storebought will work.
- baby leafy greens
- optional accompaniments: Lime, fresh cilantro, crumbled cotija or feta cheese, cooked quinoa or rice, shredded and cooked chicken, and diced avocado.
Step-by-Step Instructions
In a large saucepan warm the olive oil over medium heat. Add the onion, carrots, and garlic and sauté until tender, about 6 minutes.
Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
Stir in the chickpeas, sea salt, and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Pour into bowls and serve with suggested accompaniments if desired.
Expert Tips
- 4 chiles make this soup about 2-3 on a heat scale of 1-10. Eating them whole, however, is quite spicy. You can dice them up or puree them with a little broth when the soup is finished and serve them with the other condiments/toppings for an extra kick.
- While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well).
Serving Tips
To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing.
Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth.
Storage Tips
To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.
More Mexican-Inspired Recipes
- Tortilla Soup
- Chicken and Avocado Soup with Lime
- Mexican Chopped Salad
- Turkey or Beef Tacos
- Avocado, Mago, Jicama Salad
- Chipotle Sweet Potato Fries
- Roasted Vegetable Enchiladas Verdes
- Fajitas
- Perfect Guacamole and Baked Tortilla Chips
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Caldo Tlalpeño Soup
Ingredients
- 2 Tablespoons unrefined cold-pressed, extra-virgin olive oil
- 1 onion diced
- 2 large carrots sliced into half-moons
- 2 garlic cloves finely chopped
- 1 15- ounce jar diced tomatoes I like Jovial tomatoes in glass jars.
- 4-6 whole dried chipotle chiles use fewer for less heat*, or 2 canned chipotles in adobo (I much prefer the dried chiles.)
- 1 teaspoon dried oregano
- 1 ½ cups cooked chickpeas or 1 15-ounce can drained and rinsed
- Sea salt 1-3 teaspoons according to whether or not your stock is salted
- 6 cups chicken or vegetable stock preferably homemade
- 4 cups baby leafy greens
- Optional accompaniments: lime fresh cilantro, crumbled cojita or feta cheese, cooked quinoa or rice, shredded and cooked chicken, diced avocado
Instructions
- In a large saucepan warm the olive oil over medium heat. Add the onion, carrots and garlic and sauté until tender, about 6 minutes.
- Add the tomatoes, chiles, and oregano and sauté for 2 minutes.
- Stir in the chickpeas, sea salt and stock. Bring to a boil and lower to a simmer. Cook covered until carrots are tender, about 20 minutes.
- Stir in the greens and turn off the heat. Taste for salt and adjust accordingly. Serve with suggested accompaniments if desired.
Notes
While I made this soup without animal protein, you can always add cooked chicken breasts (leftover chicken or shredded chicken work well). Serving Tips To serve Caldo Tlalpeño, ladle the hot soup into individual bowls. Garnish each bowl with desired toppings including fresh avocado slices, chopped cilantro, and lime wedges on the side for squeezing. Optionally, add finely chopped onions, queso fresco, or crumbled Cotija for extra flavor. Serve with warm tortillas or crusty bread to complement the rich, smoky broth. Storage Tips To store Caldo Tlalpeño, allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat thoroughly and give it a good stir before serving.
