Caldo Tralpeño
Ingredients
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- 2 pounds bone-in chicken pieces
- 10 cups water
- 2 tsp kosher salt
- 1 cup white onion – finely chopped (~1 medium white onion)
- 1 pound roma tomatoes – cored (~7.5 medium roma tomatos)
- 2 whole chipotle chiles in adobo – minced
- 1 tbsp adobo sauce (from canned chipotles)
- 2 tbsp vegetable oil
- 1 cup carrots – sliced 0.25-inch thick (~2 medium carrots)
- 1 cup green beans – cut into 1-inch pieces
- 15 ounces canned chickpeas – drained and rinsed
- 2 sprigs epazote
- 1/2 tsp ground black pepper
- queso fresco – crumbled (for serving)
- avocado – sliced (for serving)
- lime wedges – (for serving)
Instructions
1. Combine the bone-in chicken pieces, water, and kosher salt in a large pot. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer and cook until the chicken is just cooked through and tender, 25–30 minutes.
2. While the chicken simmers, prepare the vegetables: finely chop the white onion, core the roma tomatoes, mince the chipotle chiles in adobo, slice the carrots, cut the green beans into 1-inch pieces, and rinse the canned chickpeas.
3. Transfer the chicken to a plate and let cool until handleable. Shred the meat into bite-size pieces, discarding skin and bones. Strain the broth back into the pot and keep it hot; you should have about 8 cups.
4. In a blender, combine the roma tomatoes, chipotle chiles in adobo, adobo sauce (from canned chipotles), and 1 cup of the hot broth. Blend until very smooth.
5. Heat the vegetable oil in a soup pot over medium heat until shimmering, about 1 minute. Add the white onion and cook, stirring, until translucent and lightly golden at the edges, 5–7 minutes. Pour in the tomato–chipotle puree and cook, stirring often, until thickened slightly and deepened in color, 6–8 minutes.
6. Add the remaining hot broth, carrots, green beans, canned chickpeas, and ground black pepper. Bring to a boil, then reduce to a lively simmer and cook until the vegetables are just tender, 10–12 minutes.
7. Stir in the shredded chicken and epazote. Simmer until the epazote perfumes the broth and the chicken is heated through. Taste and adjust seasoning as needed.
8. Ladle the caldo into warm bowls. Top with queso fresco and avocado, and serve with lime wedges immediately.
Caldo tlalpeño is a vibrant Mexican chicken and vegetable soup known for its smoky chipotle heat, tender shredded chicken, and hearty chickpeas. The broth carries a gentle tomato base balanced by herbal epazote, with carrots and green beans adding sweetness and snap. It’s typically finished with creamy avocado and a sprinkle of fresh cheese, giving every spoonful a satisfying mix of textures and flavors.
Originating in the southern Mexico City borough of Tlalpan, the soup became a staple of market stalls and fondas before spreading across the country. Its signature combination of chipotle chiles and epazote reflects central Mexican pantry traditions that predate modern shortcuts. Over time, regional cooks have adapted the vegetables and garnishes, but the core identity—chicken broth enriched with a fried tomato–chipotle base and perfumed with epazote—remains consistent and beloved.