Caldo Tlalpeño

The story

Associated with Tlalpan in Mexico City, Caldo Tlalpeño developed through practical cooking, local produce and the social occasion on which it was served. Its defining character comes from chicken, chickpea and chipotle soup from Mexico City. Success depends on controlling seasoning, moisture and texture so the principal ingredient remains clear. The dish remains visible through market eating, family meals, regional celebrations and holiday tables. Those occasions have kept its techniques and expected accompaniments familiar across generations.

Ingredients

• 1
• 1 piece avocadosliced · Finishoptional
• 2 piece limewedges · Finishoptional
• Main
• 600 g chicken breast
• 1200 ml chicken stock
• 300 g chickpeascooked
• 200 g carrotsliced
• 200 g courgettesliced
• 2 tbsp chipotle in adobo
• 300 g tomatochopped
• 2 piece garlic cloves

Method

1. Prepare the stock

   Cut meat and vegetables into even pieces. Start bones or chicken in cold stock or water for a cleaner broth.

   Look for: The broth should begin clear, not violently cloudy. Tip: Skim the surface during the first simmer. Avoid: Do not boil hard for long periods; it muddies the flavour.

2. Build the chilli or tomato base

   Toast chillies briefly or sauté aromatics until fragrant, then blend smoothly.

   Look for: Chillies should smell fruity, not burnt. Tip: Press sauce through a sieve for a finer traditional finish. Avoid: Burnt dried chillies turn bitter quickly.

3. Simmer gently

   Simmer at about 90–95°C / 194–203°F until meat is tender and flavours join.

   Look for: Small bubbles should break the surface gently. Tip: Add delicate vegetables later so they keep shape. Avoid: A rolling boil can toughen meat and cloud the broth.

4. Season and finish

   Add lime, herbs, hominy or garnishes at the end so they stay bright.

   Look for: The final broth should taste rounded and lively. Tip: Balance salt, acid and chilli just before serving. Avoid: Do not add all lime early or it can turn dull.

5. Serve

   Serve hot with shredded cabbage, radish, onion, coriander, tortillas or tostadas as traditional for the dish.

   Look for: Garnishes should be fresh and crisp. Tip: Set toppings out separately for a proper Mexican table. Avoid: Do not overload the bowl before people choose toppings.

Nutrition

per serving

Estimated nutrition per serving; actual values vary by ingredient brands, portion size and cooking fat retained.