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Caldo Tlalpeño

Caldo Tlalpeño

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This is how you make your chiken soup a bit more Mexican and fun!
The principles are the same, what is different is the ingredients added to it.
Print Recipe
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings2 people


  • 500 g chicken breast
  • 2 cups chickpeas replace with a tin of cooked chickpeas
  • 2 carrots
  • 3 tomatoes
  • ½ white or brown onion
  • 2 garlic cloves
  • 250 g green beans
  • ½ cup veggie stock
  • 3 chipotle chillies
  • Vegetable oil
  • Salt to taste

To serve:

  • 250 gr feta cheese substitute with any crumbly cheese
  • 1 avocado
  • 2 limes
  • 12 corn tortillas preferably from La Tortilleria


  • Allow the chickpeas soak in water overnight to begin to soften. You can skip this step if you use tinned chickpeas.
    Caldo Tlalpeño
  • Boil about 2 litres of water and dice the chicken breast. As soon as the water boils, add the chicken and cook for about 10 minutes over medium heat.
    Caldo Tlalpeño
  • Peel and wash the carrots, cut them into thin slices, and dice the tomatoes, half-onion, and garlics. Peel the chickpeas and cut the edges of the green beans and then cut them into 4 parts.
    Caldo Tlalpeño
  • Skim off any foam that may have formed from the chicken, add the carrots, chickpeas, a little bit of salt and the veggie stock to the broth. Let it cook for another 20 minutes.
    Caldo Tlalpeño
  • Heat up some oil in a pan and lightly saute the onion until transparent, then add the tomato and garlic. Cook over medium heat for about five minutes and blend with the chipotles.
    Caldo Tlalpeño
  • Add the mixture to the chicken and simmer for 10 more minutes.
    Caldo Tlalpeño
  • Serve with avocado, feta cheese on top. Cut the limes in half, reheat the tortillas and serve as a side.
    Caldo Tlalpeño
  • ¡Buen provecho!
    Caldo Tlalpeño