Caldo Tlalpeno Soup Recipe

Rich and colorful Caldo Tlalpeño soup served with tender chicken chunks, zucchini, carrots, and a hint of spice in a clay bowl.

Table of content

Facebook
Pinterest

This Caldo Tlalpeño Soup Recipe is a rich and hearty Mexican soup loaded with shredded chicken, garbanzo beans, smoky chipotle, and fresh toppings.

Pin this Recipe

You know those meals that just stick with you? Like, years later, you can still remember exactly where you were when you took that first bite?

For me, that’s Caldo Tlalpeño.

I was in Mexico City, wandering through one of those busy, colorful markets where the air smells like a mix of grilled meats, fresh tortillas, and something fried (probably churros). It was a little chilly, and I was looking for something warm, something satisfying—but I had no idea what.

Then, I saw an older woman standing over a giant bubbling pot, ladling out bowls of steaming soup. The smell was deep, smoky, and a little spicy, and before I knew it, I was sitting at a plastic table with a hot bowl of Caldo Tlalpeño in front of me.

I took one bite and boom—I was hooked. The broth had this rich, slow-simmered taste with just the right amount of chipotle kick. The garbanzo beans added a perfect chew, the chicken was falling-apart tender, and the toppings—crispy tortilla strips, creamy avocado, queso fresco, and a squeeze of fresh lime—brought it all together.

Since then, I’ve been making this Caldo Tlalpeño Soup Recipe whenever I need a warm, cozy meal. It’s easy, packed with flavor, and totally customizable. Want it extra spicy? Add another chipotle. Prefer it milder? Remove the seeds. Either way, it’s always a hit.

Why You’ll Love This Caldo Tlalpeno Soup Recipe?

  • Big, bold flavors in one pot. Smoky chipotle, tender chicken, and fresh toppings all in a single bowl.
  • Comes together fast. This soup tastes like it simmered all day but is ready in about 40 minutes.
  • It’s perfect for customizing. Love heat? Add more chipotle. Need more crunch? Pile on the tortilla strips.
  • Leftovers taste even better. Seriously, the flavors deepen overnight, making this a meal prep win.

Rich and colorful Caldo Tlalpeño soup served with tender chicken chunks, zucchini, carrots, and a hint of spice in a clay bowl.

Ingredient Notes:

Every ingredient plays a role in building deep, rich flavors:

  • Chipotle in Adobo Sauce: This is what gives Caldo Tlalpeño that signature smoky heat. Use one for mild, two for spicy, and if you’re feeling bold—stir in a spoonful of the adobo sauce.
  • Rotisserie Chicken: A huge time-saver that makes the broth taste like you slow-cooked it for hours.
  • Garbanzo Beans: These add a hearty bite and soak up all the delicious broth flavors.
  • Carrots & Green Beans: They bring a touch of sweetness and freshness to balance the smoky broth.
  • Crispy Tortilla Strips: Think of these as the soup’s croutons—they add the perfect crunch.
  • Queso Fresco or Panela: Creamy, a little salty, and melts beautifully into the soup.

Pro Tip: Want to really level up the flavor? Stir in a spoonful of adobo sauce from the chipotle can for extra depth.

A hearty bowl of Caldo Tlalpeño soup featuring shredded chicken, fresh avocado slices, and vibrant vegetables, garnished with cilantro a

How To Make Caldo Tlalpeno Soup?

Step 1: Fry the Tortilla Strips

Cut corn tortillas into thin strips. Heat some oil in a pan, then fry the strips in batches until they’re golden and crispy. Set them aside—you’ll want these for crunch later.

Step 2: Sauté the Aromatics

In a medium pot, heat olive oil over medium heat. Toss in the sliced tomatoes, diced onion, and minced garlic. Cook for about 3 to 4 minutes, stirring occasionally, until the tomatoes soften and everything smells amazing.

Step 3: Blend the Base

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Transfer the cooked tomato mixture to a blender. Add the chipotle pepper, chicken bouillon, salt, and pepper. Blend until smooth and rich.

Step 4: Build the Soup

Pour the blended sauce back into the pot and cook for 5 minutes to deepen the flavors. Then, add the chicken stock, carrots, green beans, and garbanzo beans. Bring to a gentle simmer and cook for 25 minutes, until the vegetables are tender.

Step 5: Add the Chicken

Stir in the shredded rotisserie chicken and let it simmer for another 5 minutes. This lets the flavors come together perfectly.

Step 6: Serve & Top It Off

Ladle the soup into bowls and go wild with toppings—crispy tortilla strips, crumbled queso fresco, diced avocado, fresh cilantro, and a squeeze of lime.

A steaming bowl of Caldo Tlalpeño soup, brimming with fresh ingredients like green beans, tomatoes, and cheese shreds, set on a rustic table.

Storage Options:

  • Refrigerator: Store in an airtight container for up to 4 days. The flavors only get better.
  • Freezer: The soup base freezes beautifully (just hold off on adding toppings). Freeze for up to 3 months.
  • Reheating: Warm it on the stove over medium heat. If it thickens too much, add a little extra broth.

Variations and Substitutions:

Want to change things up? Here are some easy swaps:

  • Make it vegetarian. Skip the chicken and use extra beans or zucchini for a plant-based version.
  • Turn up the heat. Add an extra chipotle or a few dashes of hot sauce for a fiery kick.
  • Try a different cheese. Feta or shredded Oaxaca cheese also work beautifully.
  • Swap out the beans. No garbanzos? Use pinto or black beans instead.

Close-up of Caldo Tlalpeño soup showcasing its bright, flavorful broth, topped with creamy avocado slices and a sprinkle of fresh herbs.

What to Serve with Caldo Tlalpeno Soup?

This soup is amazing on its own, but if you want to round out the meal, try these sides:

  • Warm Corn Tortillas: Perfect for soaking up all that smoky broth.
  • Mexican Rice: A classic, flavorful side that pairs beautifully.
  • Tostadas with Guacamole: Because extra crunch is always a good idea.
  • Refried Beans: A great way to add even more heartiness to the meal.

Frequently Asked Questions:

Can I make this in a slow cooker?
Absolutely! Just sauté the aromatics first, then throw everything into a slow cooker and cook on low for 4-5 hours.

Can I use canned chipotle instead of fresh?
Yep! Just grab one chipotle in adobo sauce and blend it right into the broth.

Is this soup really spicy?
It has a gentle heat, but you can control the spice by adding more or less chipotle.

So, are you ready to make Caldo Tlalpeño? Whether it’s a chilly night, a lazy Sunday, or just one of those days when you need something warm and comforting, this soup is the answer.

Give it a try and let me know—what toppings do you love on your caldo?

A warm, comforting serving of Caldo Tlalpeño soup filled with vibrant vegetables, protein-packed chicken, and a splash of lime for a zesty touch.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Pin it now

Keep the Flavor Coming – Try These:

A steaming bowl of Caldo Tlalpeño soup, brimming with fresh ingredients like green beans, tomatoes, and cheese shreds, set on a rustic table.

Caldo Tlalpeno Soup Recipe

This Caldo Tlalpeño Soup Recipe is a traditional Mexican dish featuring shredded chicken, garbanzo beans, vegetables, and a smoky chipotle-infused broth. Garnished with crispy tortilla strips, queso fresco, avocado, and fresh lime, it is a comforting and flavorful meal.
Servings

Ingredients

For the Soup:

  • 1 tablespoon olive oil
  • 1 large Roma tomato sliced
  • ¼ onion diced
  • 2 cloves garlic minced
  • 1 chipotle pepper in adobo sauce minced (seeds removed for a milder flavor)
  • ½ tablespoon chicken bouillon
  • cups chicken stock
  • 2 carrots sliced into rounds
  • 2 cups green beans cut in half
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 2 cups shredded rotisserie chicken

For Garnishing:

  • 4 corn tortillas cut into strips
  • Oil for frying
  • 6 ounces queso fresco or panela diced into small cubes
  • Chopped cilantro for garnish
  • 1 avocado diced
  • 1 lime cut into wedges

Instructions
 

Prepare the Tortilla Strips

  1. Cut the corn tortillas into thin strips. In a small pan, heat enough oil to shallow-fry. Once the oil is hot, add the tortilla strips in batches, ensuring not to overcrowd the pan. Fry until they become golden brown and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil. Set aside.

Sauté the Aromatics

  1. In a medium-sized heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced Roma tomatoes, diced onion, and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Blend the Soup Base

  1. Transfer the cooked tomatoes, onion, and garlic to a blender. Add the chipotle pepper, chicken bouillon, salt, and pepper. Blend until the mixture becomes smooth and well combined.

Cook the Soup

  1. Return the blended mixture to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the chicken stock, sliced carrots, green beans, and garbanzo beans. Stir to combine, bring to a gentle simmer, and let cook for 25 minutes, or until the vegetables become tender.

Incorporate the Chicken

  1. Add the shredded rotisserie chicken to the soup and continue simmering for an additional 5 minutes, allowing the flavors to blend together.

Serve and Garnish

  1. Ladle the hot soup into serving bowls. Top with crispy tortilla strips, diced queso fresco, chopped cilantro, diced avocado, and a wedge of lime. Serve immediately.

Notes

This Caldo Tlalpeño Soup Recipe is naturally gluten-free, but to ensure it remains so, consider the following:
  • Verify the chicken bouillon: Some brands contain gluten-based additives. Opt for a certified gluten-free variety or use additional salt and natural seasonings as an alternative.
  • Use gluten-free corn tortillas: While most corn tortillas are gluten-free, some brands may contain traces of wheat due to cross-contamination. Be sure to check the label.
  • Ensure seasoning ingredients are gluten-free: Spices, bouillons, and canned goods can sometimes include gluten-based stabilizers. Always check packaging for certification.
By following these guidelines, you can confidently enjoy this flavorful Mexican chicken soup without concern.
Bitty
Facebook
Pinterest

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Related Categories

Subscribe for email updates

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

< Search Recipes >

Join our community of over 1+ million on social media!

Don't Miss A Recipe! >

Subscribe for email updates

< Must-Try Recipes >

Tasty Swedish Meatball Noodle Bake Recipe

Delicious Leftover Turkey Stuffing Balls – Perfect for Any Occasion!

Queso Mac and Cheese Taco Beef Casserole

Slow Cooker Ravioli Lasagna Recipe

Stuffed Cabbage Rolls

Butter Swim Biscuits