The Tlalpeno Soup (Caldo Tlalpeño)

The Tlalpeno soup (Caldo Tlalpeño) is kind of mexican soup that takes advantage of the broth resulting from cooking the chicken. Tlalpeño Caldo is a recipe similar to a chicken soup, but it also has carrots, peas, potatoes, tomatoes and ground chipotle chile, to give it that mexican twist. Served warm, crumbled Oaxaca cheese is sprinkled over and slices or cubes of avocado are put in the soup.

The adjective Tlalpeño comes from the name Tlalpan which nowadays is a large borough in the southern part of Mexico city; this district actually was an Aztec village in the pre-columbian days, before getting engulfed by the sprawling Mexican capital. This makes the Caldo Tlalpeño one of the authentic mexican recipes directly from the mexican capital itself!

Recipe for Tlalpeño Soup


* 1 tablespoon dried epazote
* 1 lb. Boneless Chicken breasts or thighs
* 2 cloves garlic
* 1 onion
* 3 Chipotle Chiles in Adobo
* Salt to taste
* 1/2 lb. of chickpeas
* 1/2 lb. of green beans
* 2 carrots
* 2 limes, sliced
* 2 Lemons
* 2 avocados
* Salt to taste


1) Peel the carrots and wash them well, cut them into thin slices and then cut the beans washed.

2) The night before, soak the beans in warm water to begin softening them.

3) Cook the chicken with enough water and also add the chickpeas with the garlic and half an onion, as soon as it starts to boil add a little fist of salt for seasoning.

4) Add the carrots and green beans and cook the chicken checks. Just before removing from the stove, add the epazote and chipotles, at least one chitpotle per guest.

5) Check if the vegetables are tender and the chicken cooked through. Check the seasoning and serve with a slice of lime and a squeeze of lemon.

6) Cube the avocados and put a few avocado cubes in each Caldo Tlalpeño bowl serving. Enjoy this traditional Mexican recipe!

Enjoy your mexican tlalpeno soup!

mexican recipes