📝 About This Recipe
Hailing from the historic Tlalpan neighborhood of Mexico City, Caldo Tlalpeño is a sophisticated evolution of traditional chicken soup. This vibrant broth is infused with the smoky heat of chipotle peppers and enriched with tender chickpeas, buttery avocado, and melting cheese. It is a masterclass in Mexican comfort food, offering a complex balance of spicy, savory, and bright citrus notes that dance on the palate.
🥗 Ingredients
The Broth and Poultry
- 2 large Chicken Breast (bone-in, skin-on for maximum flavor)
- 10 cups Water
- 1/2 piece White Onion (kept whole for the broth)
- 3 cloves Garlic (peeled and smashed)
- 2 teaspoons Sea Salt (plus more to taste)
Vegetables and Aromatics
- 3 medium Carrots (peeled and sliced into rounds)
- 1 large Chayote Squash (peeled and diced into 1/2 inch cubes)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 1.5 cups Chickpeas (cooked or canned, drained and rinsed)
- 1 large Epazote Sprig (fresh is best, or substitute with cilantro)
- 2-3 pieces Chipotle Peppers in Adobo (canned, plus 1 tablespoon of the sauce)
For Serving and Garnish
- 2 ripe Avocado (diced just before serving)
- 200 grams Queso Doble Crema or Panela (cubed)
- 3 pieces Key Limes (cut into wedges)
- 1/2 cup Cilantro (freshly chopped)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken breasts, water, half onion, smashed garlic, and salt. Bring to a gentle boil over medium-high heat.
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2
As the water reaches a boil, use a slotted spoon to skim off any grey foam that rises to the surface; this ensures a crystal-clear broth.
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3
Reduce the heat to low, cover partially, and simmer for about 25-30 minutes, or until the chicken is fully cooked and tender.
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4
Remove the chicken from the pot and set aside on a plate to cool. Strain the broth into a clean bowl to remove the onion and garlic, then return the clear liquid to the pot.
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5
Once the chicken is cool enough to handle, discard the skin and bones. Shred the meat into bite-sized pieces using two forks.
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6
Return the broth to a simmer. Add the sliced carrots and diced chayote. Cook for 8 minutes.
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7
Add the green beans, chickpeas, and the shredded chicken back into the pot.
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8
Stir in the chipotle peppers and the adobo sauce. This is where the magic happens—the broth will take on a beautiful reddish hue and smoky aroma.
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9
Add the epazote sprig (or cilantro) and simmer everything together for another 10 minutes until all vegetables are tender but not mushy.
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10
Taste the broth. Adjust the seasoning with more salt or another teaspoon of adobo sauce if you desire more heat.
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11
To serve, place a few cubes of cheese and a generous amount of diced avocado in the bottom of each deep soup bowl.
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12
Ladle the hot soup over the garnishes, ensuring every bowl gets plenty of chicken and vegetables. Serve immediately with lime wedges and chopped cilantro on the side.
💡 Chef's Tips
For the most authentic flavor, try to find fresh epazote; its unique, slightly medicinal aroma is the signature of a true Tlalpeño. If you prefer a milder soup, de-seed the chipotle peppers before adding them to the pot. Always use bone-in chicken for the initial boil; the marrow adds a depth of flavor that boneless meat simply cannot provide. Don't overcook the vegetables; they should provide a slight structural contrast to the soft avocado and melting cheese. If you can't find Queso Doble Crema, a mild feta or even a low-moisture mozzarella can work as a substitute for that salty, creamy finish.
🍽️ Serving Suggestions
Serve with warm, hand-pressed corn tortillas to scoop up the avocado and cheese. Pair with a cold glass of Agua de Jamaica (Hibiscus tea) to balance the smoky heat of the chipotle. A side of Mexican red rice (Arroz Rojo) can be added directly into the soup for a heartier meal. For a crunchy texture, offer a bowl of crispy fried tortilla strips as an optional topping. Finish the meal with a light dessert like lime sorbet or flan to cleanse the palate.