chickpeas Archives - Pamela Salzman

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

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Get The Recipe

Caldo Tlalpeño Soup

Pamela

5 from 2 votes

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Servings

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

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

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

Tried this recipe?Let us know how it was!

One Pot Mediterranean Quinoa Recipe

I LOVE a one pot meal! If you haven’t tried any of my one pot barley or farro recipes, you must! I know many people need to avoid gluten grains, so I thought I would make a version with quinoa. Quinoa is a light, fluffy seed that feels like a grain. It’s technically a pseudo-cereal, so many people who can’t tolerate grains, do well with quinoa. You know I’ll add vegetables anywhere I can, and this recipe is so easy and so flexible. Quinoa needs flavor boosters, so I love the olives here, as well as the dried herbs. If you dislike olives, use half the amount of capers. If you dislike capers too, add some feta or another salty cheese before serving. This is a great meal prep recipe and is awesome in school lunch boxes or to bring to the office. If you decide to swap in some stock for some or all of the water, adjust the added salt in case the stock has salt. Remember, be conservative – you can always add more salt later.

bell pepper chickpeas garlic powder Mediterranean olives one pot meal oregano quinoa thyme tomatoes

Panzanella with Chickpeas, Tomato Vinaigrette and Parmesan Croutons Recipe

Panzanella is a great way to use up leftover stale bread and you know how I love to NOT waste food! You can use any bread you like – gluten-free, grain-free all work too. It is classic to make panzanella with juicy tomatoes, onions, cucumbers and basil, but you can switch it up during different seasons. Chickpeas are not a common ingredient in panzanella, but I love adding them to make this a main dish. Also, the vinaigrette in this recipe is amazing. You can also make a crouton-less and chickpea-less version of this salad + the vinaigrette and use that as a topping for grilled steak, chicken or a side of fish. Just chop up the veg a little smaller!

basil bread chickpeas croutons cucumber garlic olive oil panzanella parmesan red wine vinegar shallot tomatoes

Really Crunchy Chickpea Trail Mix Recipe

Snacks are tough. My kids come home from school very hungry and they can eat a lot. I want to offer them something nutritious obviously, but I don’t have a ton of time to make homemade snacks every day. Some of my default snacks are hummus with veggies or whole grain crackers, rice cakes with nut butter, quesadillas, yogurt with granola, almond flour muffins, apples and bananas with nut butter, and smoothies. Stovetop popcorn and granola bars are common, too. If I left my son to his own devices, I’m sure he would polish off a pint of ice cream or a bag of tortilla chips, but he has homework to focus on and soccer practice or religious school, so he needs better fuel than that.

I’ve been intrigued by the appearance of “chickpea croutons” on dozens of salads I have seen all over Pinterest. The cooked chickpeas are roasted until crunchy, sometimes seasoned with spices, and are a more nutritious alternative to croutons, which are basically small greasy bites of white toast. I must have a little crunch in my salad, but I prefer the idea of chickpeas over croutons. However, with all due respect to those who posted those crunchy chickpea recipes, most of them don’t work. Either the chickpeas do not ever become crunchy or they only stay crunchy for a few hours and then they become soft, like real chickpeas. My son actually likes chickpeas and he likes trailmix, so I had an idea to make crunchy chickpeas and mix them with nuts + dried fruit + dark chocolate = crunchy chickpea trailmix, a perfect snack. Except I tried at least a dozen recipes and the chickpeas always eventually became soggy, until one time I roasted them in the oven for a little while and then turned the oven off but left the chickpeas in there. In this way, they wouldn’t burn, but they would continue to dry out. Ta da! Winner! This is the whole key to truly crisp-like-a-cracker chickpeas.

We are not nut-free in our house, nor do my kids go to nut-free schools, but I know there are a lot of families out there who contend with this challenge. This trail mix is easy to make nut-free since the chickpeas make a great sub for nuts, and they are both high in protein which is something I always look for in a good snack. And believe me, I am not trying to replace nuts. Nuts are super good for you with exceptionally healthful fats, protein and fiber, BUT they are also high in calories and I have been known to overeat nuts without realizing it and it is possible to eat too much of a nutritious food if you are trying to maintain a healthy weight. Like I said in my last post, I would be really skinny if nut butter didn’t exist! The nice thing about trail mix is that you can make it with whatever you have and to your liking. I love a good balance of sweet and salty, soft and crunchy, with a touch of dark chocolate for fun. Trail mix is my go-to snack for traveling since it keeps really well, although in the summer I usually omit the chocolate so there’s no risk of melting.

Every time I teach any recipe, someone asks me, “Does Mr. Picky like this?” 90% of the recipes I teach, he does like/tolerate. He ate almost an entire pan of crunchy chickpeas in one sitting. We all loved these and I haven’t even begun to experiment with savory seasonings. As long as you have the method down pat, you should definitely play around with different spices, like garlic powder + smoked paprika, cumin + cinnamon + cayenne, just to name a couple. I think these would be amazing on salads, or on soups or on top of creamy dips like hummus, or as a “bar snack,” to serve with cocktails. These would even make a great hostess gift, especially if you’ve already given everyone you know homemade granola too many times. 😉 I can’t wait to hear if you try this recipe. Or just let me know about your experience roasting chickpeas until now!