Warm Up With Caldo Tlalpeño

Caldo Tlalpeño
January 20, 2026

Caldo Tlalpeño is a deeply comforting Mexican chicken soup from Tlalpan, now part of Mexico City. It’s built on a rich, smoky broth with tomatoes, chipotle chile, tender vegetables, and garbanzo beans. Finished with avocado, lime, fresh cheese, and crunchy tortilla strips, each bowl balances warmth, brightness, and texture. Hearty without being heavy, this is the kind of soup meant to be served with all the toppings on the table and warm tortillas on the side, so everyone can build their bowl just the way they like it.

Organic Corn Tortillas

Caldo Tlalpeño (Brothy Chicken-Vegetable Soup With Tortilla Strips)

Caldo Tlalpeño (Brothy Chicken-Vegetable Soup With Tortilla Strips)

Masienda Team

Servings

4-6

Category

Soup

Ingredients

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    • 2 lbs bone-in, skin-on chicken breasts

    • 1 large white onion, halved

    • 6 garlic cloves, divided

    • 2 celery stalks, roughly chopped

    • 2 bay leaves, optional

    • 3 sprigs epazote or a small handful of cilantro stems

    • 1–2 tsp kosher salt

    • Freshly ground black pepper

    • 8–10 cups water, or enough to cover

    • 4 Roma tomatoes

    • 1 chipotle chile in adobo, seeded

    • 1 tbsp olive oil

    • 2 carrots, peeled and cut into bite-sized pieces

    • 2 cups fresh green beans, trimmed and cut into bite-sized pieces

    • 1½–2 cups cooked garbanzo beans, or 1 can, rinsed

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    • 3 corn tortillas

    • Olive oil or neutral oil

    • Salt

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    • Avocado, diced or sliced

    • Lime wedges

    • Queso fresco or panela

    • Mexican crema

    • Warm corn tortillas

    Directions

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      1. Add the chicken to a large pot along with one half of the onion, 3 garlic cloves, celery, bay leaves (if using), epazote or cilantro stems, salt, pepper, and enough water to cover the chicken by about 2 inches. Bring to a boil, then reduce to a gentle simmer. Cook for about 20 minutes, skimming any foam from the surface, until the chicken is cooked through and the broth is well flavored. Remove the chicken and set aside to cool slightly. Reserve the broth.

      2. While the chicken cools, heat a comal or skillet over medium heat. Add the tomatoes, the remaining half of the onion (roughly chopped), and the remaining 3 garlic cloves. Cook until softened and lightly charred in spots. Transfer to a blender, add the chipotle chile and about 2 cups of warm chicken broth, and blend until smooth.

      3. Heat the olive oil in the pot with the remaining broth. Strain the blended tomato-chipotle mixture into the pot and stir to combine.

      4. Add the carrots, green beans, and garbanzo beans to the pot. Simmer for 8–10 minutes, until the vegetables are just tender. Shred the chicken, discard the bones, and return the meat to the soup. Simmer for a few minutes to warm through. Taste and adjust seasoning as needed.

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      1. Heat the oven to 375°F. Brush the tortillas lightly with oil, stack them, and slice into ½-inch strips. Spread on a baking sheet and bake for 6 minutes, then stir, rotate the pan, and bake for another 6 minutes until crisp. Season with salt while still warm.

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      1. Ladle the soup into bowls and top with avocado, a squeeze of lime, cheese, crema, and tortilla strips. Serve with warm corn tortillas on the side.

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