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!
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.
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)
- 1 avocado diced
- 6 ounces panela cheese diced
- Cilantro chopped
- Lime wedges
- 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.