Tlalpan Chicken Soup (Caldo Tlalpeño)
Caldo tlalpeño Say it: KAHL-doh tlahl-PEH-nyoh
Caldo tlalpeño is a hearty, smoky chicken soup that originated in Tlalpan, the historic southern borough of Mexico City. Traditionally served as a comforting main dish, especially on cooler days or when feeling under the weather, it features tender chicken, vegetables, chickpeas, and the unmistakable heat and aroma of chipotle chiles. The broth is deeply savory with a gentle smokiness, balanced by fresh avocado, lime, and cilantro that brighten each bowl. What makes it special is the perfect marriage of rustic ingredients with the complex flavor of chipotle, creating a soup that is both nourishing and exciting.
Tlalpan Chicken Soup (Caldo Tlalpeño)
Caldo tlalpeño
Pronounced KAHL-doh tlahl-PEH-nyoh
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
To serve
Method
Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced carrots and celery. Cook, stirring occasionally, for 4–5 minutes until the vegetables begin to soften.
Pour in the chicken broth and add the bay leaves, oregano, and a generous pinch of salt. Bring to a boil, then reduce to a gentle simmer.
Add the chicken thighs to the simmering broth. Cover and cook for 20–25 minutes until the chicken is cooked through and very tender.
Remove the chicken to a plate. Once cool enough to handle, shred it into bite-size pieces using two forks.
Stir the chickpeas, chopped chipotle chiles with their adobo sauce, diced zucchini, and corn into the pot. Simmer uncovered for 10–12 minutes until the vegetables are tender but not mushy.
Return the shredded chicken to the soup and simmer for another 3–5 minutes to heat through. Taste and adjust salt and pepper as needed. Remove and discard the bay leaves.
Ladle the hot soup into bowls. Top each serving with diced avocado, chopped cilantro, a squeeze of lime juice, and radish slices or cheese if desired.
Regional variants
Some home cooks add a small amount of rice or diced potato along with the chickpeas for extra heartiness. In Mexico City markets you may also see versions finished with epazote or served with crispy tortilla strips.
Cook's notes
- Adjust the heat by starting with 2 chipotles and adding more if you like it spicier; the adobo sauce adds extra smokiness.
- For the most authentic flavor, use homemade chicken broth or a high-quality low-sodium store-bought broth.
- The soup tastes even better the next day as the flavors continue to meld; reheat gently on the stovetop.
Serve with
Warm corn tortillas, extra lime wedges, and a side of Mexican rice.
Make ahead and storage
Can be made up to 3 days ahead and refrigerated. Reheat on the stovetop; add avocado and cilantro just before serving.
