Caldo Tlalpeño Soup
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!
Servings: 6
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 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.
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.