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Caldo Tlalpeño

Servings 4 people
Prep Time 15 mins
Cook Time 50 mins


  • 1.5 L chicken stock unseasoned
  • 2 chicken breasts
  • 4 chipotle in adobo
  • 2 tins organic chickpeas
  • 3 tomatoes medium, cut in half
  • ½ white onion peeled
  • 2 garlic cloves peeled
  • 1 tbsp tomato puree
  • 2 tbsp salt
  • 5 carrots clenead, peeled, cut chunks
  • 2 cups green beans cleaned, cut in small pieces


  • ½ cup sour cream
  • ½ cup feta cheese crumbled
  • 1 sliced hass avocado perfectly riped
  • 1 lime cut in wedges


  • Pour the chicken stock in a large saucepan and place the chicken breast, tomatoes, onion, garlic and salt.
  • Bring it to a boil and lower the heat down. Simmer for 30 minutes. Remove the chicken breasts and shred with the help of two forks. Set aside.
  • Remove the tomatoes, onion and galic from the broth and blend until smooth. Pour the tomato sauce back into the broth and add the tomato puree.
  • Add the carrots and cook in low heat for 10 minutes, then add the chickpeas and cook for 5 minutes before adding the greenbeans. Cook all the veggies together for a total of 20 minutes or until the carrots are soft.
  • Check if it is well season. Then add the shredded chicken. Cook for 5 minutes.
  • Serve in a bowl making sure to add chicken, carrots, greenbeans and chickpeas. Add some feta, crema, slices of avocado and a whole chipotle chilli, squeeze some lime and heat some homemade corn tortillas and you are ready to go!


*If you want your broth to be spicy, blend one or two chipotle chillies in the tomato sauce.
Course: Soup
Cuisine: Mexican
Keyword: mexican food, chipotle, soup, caldo