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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Caldo Tlalpeño (Chicken and Vegetable Soup)

Caldo Tlalpeño (Chicken and Vegetable Soup)

August 10, 20166 Comments

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The history of the Caldo Tlalpeño soup reads that in Mexico in the early 1900’s in the village of Tlalpan there were tram stops where food was sold. Among the sellers there was a lady who prepared her own chicken broth recipe.

This recipe started to be liked by people and they named it Tlalpan soup… with the passage of time the name derived to Tlalpeño soup. I love when I can refresh a blog post with all new pictures! Check out my newest photos of this delicious Caldo Tlalpeño!

 

 

 

This was the original photo from a few years back. Wow! What a difference and so much I have learned since this photo!

Caldo Tlalpeño

That moment when you realize that person, in this case my Mom, who taught you the most cherished recipes, is no longer there.  Every Sunday, I would call my parents long distance and after the initial conversation, the subject would always turn to food, only after the weather, of course, lol! I don’t recall my Mom ever preparing caldo tlalpeño for us. But, she did prepare soups that were pretty close with similar ingredients. So this was the point when I was so thankful to had learned the basics of Mexican cooking and I knew with that, I could do anything. And that is the confidence and pride that my Dad instilled on us coming through.  I still would have so many questions for both of them, but thank goodness for my siblings and extended family in Mexico, they give me input when they can. I didn’t mean to get too deep on that intro, but most times, I write as the thoughts come to me. My biggest piece of advice is, if you have kids, please make a habit of involving them in the cooking process. They will remember that forever. 

 

 

 

Caldo Tlalpeño

The history of the Tlalpeno soup reads that in Mexico in the early 1900’s in the village of Tlalpan there were tram stops where food was sold. Among the sellers there was a lady who prepared her own chicken broth recipe. This recipe started to be liked by people and they named it Tlalpan soup... with the passage of time the name derived to Tlalpeno soup.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: Mexican
Servings: 6 Servings

Ingredients

Ingredients

For Stock Base

  • 6 chicken pieces thighs, breast and drum sticks bone in, skin on
  • 8 cups water
  • 2 bay leaves
  • 5 cloves garlic
  • 2 teaspoons peppercorns
  • 2 chile de arbol or 1 teaspoon red pepper flakes optional
  • 2 teaspoons salt or to taste

You Will Also Need

  • 4-5 roma tomatoes roughly chopped
  • 2 chipotle peppers in adobo or to taste
  • 1/4 white onion roughly chopped
  • 2 cloves garlic
  • 1 cup water or broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried epazote small handful if using fresh
  • 1 teaspoon oregano
  • 2 tablespoons grapeseed or oil
  • 5-6 cups chicken broth from previously cooked chicken
  • 3 large carrots peeled and sliced
  • 1/2 pound fresh green beans cut into 1 inch pieces
  • 1 1/2 cups chick peas I added 2 cups
  • 1 medium zucchini cut into 1 inch pieces (about 3 cups)

For Garnishes

  • 1 avocado diced
  • 6 ounces panela cheese diced
  • Cilantro chopped
  • Lime wedges

Instructions

Directions

  • In a large pot, add the chicken, bay leaves, peppercorns, red pepper flakes (or chile de arbol), and salt. Cover with 8 cups water and bring to a boil, reduce to simmer, cover and cook for a good 45 to 50 minutes. Remove the chicken and strain the broth, set aside.
  • In the blender, combine the roma tomatoes, water(or broth), chipotles,  onion, garlic, epazote, oregano, salt and pepper. Blend until smooth, taste for salt, set aside.
  • In a large pot, preheat 2 tablespoons of oil to medium/high heat for 2 to 3 minutes. Add the tomato mixture from blender, bring to a boil, reduce heat and cook for 5 minutes. Add the reserved chicken broth, stir well to combine, taste for salt. Remove all the meat from chicken, or leave as is, and add it it to the soup.
  • Add carrots, green beans, chick peas to the pot. Cook just until carrots soften then add the zucchini and cook for another 15 minutes, taste for salt. Ladle soup into bowls and garnish with avocado, panela cheese, cilantro and lime. Serve with warm corn tortillas or tostadas. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Caldo Tlalpeño

 

 

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Filed Under: Chicken~Pollo, Soups~Caldos, Traditional Mexican Recipes Tagged With: Caldo, Caldo Tlalpeño, Chicken Soup, soups, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Leslie Limon

    August 10, 2016 at 3:10 pm

    Great minds think alike, amiga! My daughter and I were just discussing tomorrow’s menu, and my eldest daughter suggested that if it’s still raining tomorrow that I make tortilla soup or caldo tlalpeño (her favorites). I think this is the universe’s way of telling me I need to make this soup. 😀

    Such a hearty and delicious soup! I like that you use chicken thighs and panela cheese.

    Reply
    • Sonia

      August 11, 2016 at 8:11 am

      I could eat tortilla soup everyday! Lol! I love using chicken thighs for my soup recipes. So much more flavor. I will have to pick up some panela cheese!

      Reply
  2. John Berry

    December 17, 2019 at 4:59 pm

    I was reading a recipe on creating chipotle in adobo. That recipe referenced this soup to use the homemade chipotles. Your site is crazy-wonderful; chatty, informative, imaginative and very colorful. Looking forward to explore your creation again and again.

    Reply
    • Sonia

      December 17, 2019 at 7:35 pm

      Thank you John!! I really appreciate your feedback!

      Reply
  3. Rachel Cornejo

    October 29, 2023 at 4:47 pm

    Thank you for the wonderful recipe. I hunted for many recipes which are good but yours seems to be what I am looking for and the soup came out excellent. Since I am solid I will be freezing for future meals since the paso g of my husband.

    Reply
    • Sonia

      October 29, 2023 at 6:36 pm

      I am so happy you enjoyed the recipe. I almost prepared it just the other day. It’s on my menus this coming week!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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