Enjoy this spicy, smoky soup hailing all the way from the outskirts of Mexico City.
As we enter the colder season here in the northern hemisphere, we might benefit from taking a little inspiration from our friends who are closer to the equator. Enter caldo tlalpeño. This traditional Mexican soup is warm, hearty, and completely satisfying; a true gem of the region’s culinary culture.
Caldo tlalpeño is named after the place it hails from: Tlalpan, a small borough along the southern edge of Mexico City. While its exact history is a bit murky (keep reading for more details), today, the stew is a beloved recipe across all of Mexico and beyond. It’s honored as a family-friendly meal that suits almost any occasion.
You can make it in the evening for a weekend dinner, and you’ll have plenty of leftovers for lunch at the beginning of a new week. Packed with tender chicken breast, a whole rainbow of tasty vegetables, chickpeas, and spicy seasonings, caldo tlalpeño is sure to warm your heart and belly. With a kick of citrus as well, you get the harmony of classic Mexican flavors and a medley of health benefits, too.
Is Caldo Tlalpeño Healthy?
While some Tex-Mex dishes here in the States aren’t the healthiest, this traditional Mexican recipe is the total opposite. With chicken breast and a whole array of fresh veggies, it’s chock full of protein, fiber, vitamins, and minerals that harmonize into a well-rounded dish that will keep you full and energized all afternoon or evening. It’s also relatively low in calories.
For extra protein and belly benefits, you can use chicken bone broth instead of regular broth. I always recommend getting your chicken breast from a local butcher or farm, but an organic option from the store is also decent. With no added preservatives and absolutely no gluten, this hearty dish satisfies in more ways than one.
Tlalpan – The Birthplace Of This Regional Specialty
On the southern outskirts of Mexico City rests a historic district called Tlalpan, which in the ancient Nahuatl (Aztec) language roughly translates to “place on the earth.”
It’s in this location that caldo tlalpeño was born, although the exact origin story is hotly debated. Some say the dish was the invention of local cooks who were just trying to use up whatever ingredients were readily available to them. Others say it was the creation of a street food vendor. Another story claims it came to be when the eighth Mexican president, Antonio López de Santa Anna, ordered his cook to whip up a dish that would soothe a post-celebration hangover.
Any of those stories could be true, but what we do know for certain is that this stew has stood the test of time and continues to be one of the most popular soups in Mexico, whether you’re feeling under the weather or just hungry for something hearty.
How To Make Ahead And Store
Before storing, make sure the soup cools all the way down to room temperature. Then, simply ladle it into an airtight container and refrigerate for 3 to 4 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating on a medium-heated stove, stirring occasionally until it simmers. I like to freshen mine up with a dash of my favorite hot sauce.
Serving Suggestions
Top your bowl with fresh cilantro, sliced radish, avocado, and a splash of lime juice, and you’ve got one flavorful fiesta in a bowl! You can also serve this soup with Adobo Rice and a side of Air-Fryer Tortilla Chips. It also goes great paired with these Healthy Chicken Quesadillas if you’re craving something cheesy and protein-packed.
Ingredients
- 6 cups chicken broth
- 1 large chicken breast
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 cloves garlic minced
- 1 chipotle pepper in adobo sauce finely chopped
- 1 cup diced tomatoes
- 1 cup sliced carrots
- 1 cup chopped green beans
- 1 cup cooked chickpeas
- 1/2 cup chopped fresh cilantro
- 1 avocado diced
- 1 lime cut into wedges
Instructions
- In a large pot, add the chicken breast to the chicken broth and bring to a boil. Reduce heat to simmer and cook until chicken is fully cooked and tender, about 30 minutes. Remove chicken, shred it, and set aside. Reserve the pot of broth.
- In a separate pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Stir in chipotle pepper and diced tomatoes and cook for 5 minutes.
- Add carrots, green beans, and chickpeas to the pot. Pour in the broth and bring to a simmer. Cook until vegetables are tender, about 20 minutes. Add shredded chicken back to the pot and heat through.
- Ladle soup into bowls. Garnish with fresh cilantro, diced avocado, and a wedge of lime.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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