oregano 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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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

Roasted Beet Greek Salad with Olive Vinaigrette Recipe

I had a roasted beet Greek salad with olive vinaigrette at a favorite LA restaurant, Jon & Vinny’s, and asked myself, “why didn’t I think of this??” The olive vinaigrette was a great twist (instead of having whole olives in the salad) and I am always trying to find ways to enjoy beets since they’re so good for you. If you hate olives, no big deal. Just omit and add a little more salt to the dressing to taste. You may try some capers instead which are also briny and salty. Since restaurant prices and extra fees are making dining out a very expensive activity, I have been posting more and more restaurant dupes on my social media channels.

beet cucumber feta Greek kalamata olives onion oregano red wine vinegar salad tomatoes

Parmesan Baked Tofu with Burst Cherry Tomatoes Recipe

Why you’ll love this parmesan baked tofu recipe

it will be your new favorite way to make tofu;
super flavorful;
recipe comes together in no time;
you can use the parmesan mix on chicken for different eaters;

Ingredients

Tofu – I use firm or extra-firm tofu. I do prefer organic and Trader Joes sells sprouted tofu if that’s something important to you. The secret to making a nice piece of crispy tofu is to press the moisture out of it. You can do this by wrapping the tofu block in paper towels and putting something heavy on it (like a skillet) for a couple minutes or using a tofu press like the one in the photo.
Parmesan cheese – I love parmesan cheese! I get a block of parmigiano reggiano from Costco and grate it by hand or in the food processor. You can use pecorino (sheep’s milk cheese) or a vegan parmesan instead.
Garlic powder – I like using garlic powder in place of fresh garlic when I want a subtle garlic flavor.
Oregano – I use dried oregano in the seasoning mix for the tofu.
Paprika – There are different kinds of paprika available. I use regular paprika in this recipe, also known as sweet paprika.
Garlic – I use thinly sliced fresh garlic for the tomato sauce. They key is not to burn the garlic. You want it to be golden brown.
Crushed red pepper flakes – is optional, but I find it to be a key ingredient when cooking tomatoes. They add a subtle spice kick.
Tomatoes – I like to use cherry tomatoes, but you can use a large tomato as well.
Basil leaves – basil and tomatoes go so well together. My grandma taught me to tear basil by hand so you don’t bruise it, especially if your knives are not sharp.

How to make parmesan baked tofu

Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.

Tips

If you make a lot of tofu, it may be worth getting a tofu press. It helps press out the moisture out of tofu. This is the one I use.
When sautéing garlic for the tomato sauce, be sure not to burn the garlic or else it will give a bitter flavor to the sauce.
You can tear basil by hand if your knives are not super sharp. That way you don’t bruise the leaves.

Substitutions

Tofu – boneless skinless chicken breasts – see this recipe
Parmesan cheese – pecorino, vegan parmesan or nutritional yeast

Other recipes you may like

*Crispy Baked Tofu

*Baked Parmesan Chicken Caprese

*Grilled Chicken with Cherry Tomato Vinaigrette

If you give this parmesan baked tofu recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!