Caldo tlalpeño is the kind of soup that warms you from the inside out. It’s a cozy blend of tender chicken, soft chickpeas, and vegetables in a broth kissed with smoky chipotle. A squeeze of lime and a handful of fresh cilantro bring everything to life.
It’s hearty enough for a full meal, yet light and fresh. This version keeps the classic spirit while making it practical for a busy weeknight.
What Makes This Special
This soup is all about balance: smoky heat, bright citrus, and mellow, comforting flavors. The chipotle adds depth without overwhelming the bowl.
Key garnishes—avocado, cilantro, and lime—turn a simple pot of soup into something layered and vibrant. It’s also flexible: use leftover chicken, rotisserie meat, or a quick poached breast. Plus, chickpeas add protein and texture that hold up beautifully in broth.
Shopping List
- Chicken: 2 boneless, skinless chicken breasts or 4 thighs (or shredded rotisserie chicken)
- Chickpeas: 1 can (15 oz), drained and rinsed, or 1.5 cups cooked
- Chipotle in adobo: 1–2 peppers, plus 1–2 teaspoons adobo sauce
- Vegetables: 2 carrots, 1 small white or yellow onion, 2 cloves garlic, 1 large zucchini (or calabacita), 1 tomato (or 1/2 cup diced canned)
- Broth: 6 cups chicken broth (low-sodium preferred)
- Herbs & aromatics: 1 bay leaf, 1/2 teaspoon dried oregano (Mexican if possible)
- Garnishes: 1 avocado, fresh cilantro, lime wedges
- Optional add-ins: Cooked white rice, thinly sliced cabbage, epazote, queso fresco
- Pantry: Olive oil, salt, black pepper
Step-by-Step Instructions
- Prep the basics: Dice the onion and tomato.
Mince the garlic. Peel and slice the carrots. Halve and slice the zucchini.
Roughly chop the chipotle peppers.
- Sear the chicken (optional but tasty): Season chicken with salt and pepper. Heat 1 tablespoon oil in a pot over medium-high. Sear 2–3 minutes per side for color.
Remove to a plate. This adds extra flavor to the broth.
- Sauté the aromatics: Lower to medium heat. Add another drizzle of oil if needed.
Cook onion and carrot with a pinch of salt for 4–5 minutes until softened. Stir in garlic and oregano; cook 30 seconds until fragrant.
- Build the broth: Add tomato, chopped chipotle, and 1–2 teaspoons adobo sauce. Cook 1 minute.
Pour in chicken broth and add bay leaf. Return chicken to the pot if using raw chicken.
- Simmer gently: Bring to a light simmer. Cook 12–15 minutes, or until chicken is cooked through and carrots are tender.
Avoid a rolling boil to keep the broth clear.
- Shred and return: Pull out the chicken and shred with two forks. Return it to the pot along with the chickpeas and zucchini. Simmer 5–7 minutes more until zucchini is tender but not mushy.
- Taste and adjust: Season with salt and pepper.
Add more adobo for smokier heat or a splash of water if it’s too intense.
- Serve with garnishes: Ladle into bowls. Top with sliced avocado, chopped cilantro, and a generous squeeze of fresh lime. Add a spoonful of cooked rice if you like a heartier bowl.
Keeping It Fresh
Store the soup and fresh garnishes separately.
The broth keeps well in the fridge for up to 4 days. Avocado and cilantro are best added just before serving. If you’re adding rice, keep it on the side to prevent the soup from thickening as it sits.
For freezing, skip the zucchini and avocado.
Freeze the base (broth, chicken, chickpeas, carrots, aromatics) up to 3 months. Reheat gently and add zucchini during the reheat for best texture, then garnish as usual.
Benefits of This Recipe
- Balanced nutrition: Lean protein, fiber-rich chickpeas, and plenty of vegetables.
- Customizable heat: Add more or less chipotle to suit your taste.
- Weeknight-friendly: Rotisserie chicken and canned chickpeas make it fast.
- Budget-smart: Uses simple pantry staples and flexible produce.
What Not to Do
- Don’t over-boil: A hard boil can make the chicken tough and the broth cloudy.
- Don’t add avocado too early: It will break down in hot soup. Add it at the table.
- Don’t skip acidity: Lime brightens the smoky broth.
Without it, the soup tastes flat.
- Don’t overcook zucchini: Add it near the end so it stays tender-crisp.
- Don’t oversalt early: Broth can reduce slightly. Adjust salt at the end.
Alternatives
- Protein swaps: Use turkey, pork, or firm tofu. For vegetarian, skip chicken and add extra chickpeas or white beans.
- Broth options: Vegetable broth works fine.
Add a splash of soy sauce or a