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Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup

You’d be amazed how many Mexican recipes were originally created to cure hangovers! And Caldo Tlalpeno is no exception.

Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup

Legend has it that this hearty soup was whipped up to cure none other than General Santa Anna’s hangover—the Mexican president who, let’s be honest, isn’t exactly a national favorite. But hangovers are universal, right? So here’s the story, along with my authentic Caldo Tlalpeño soup recipe, with a little twist I learned at a hotel restaurant in Ciudad Juárez years ago.

Clado tlalpeno

It all started when General Santa Anna woke up with a massive hangover—the kind that makes the room spin. He had a Hacienda in Tlalpa where it is said that he used to organize massive parties. Of course, the next day, he was feeling like dying. He called for his cook to make something to bring him back to life. So, she quickly boiled up a fresh hen, added garbanzo beans, tossed in a smoky chipotle chile for that extra kick, and topped it off with some creamy avocado and pieces of queso fresco to balance the flavors of this spicy soup. And just like that, Caldo Tlalpeño was born!

Laura muller caldo tlalpeno
Laura Muller holding a just made caldo tlalpeno

And hey, if you’re curious about other Mexican hangover cures, let me fill you in! Aguachiles, barbacoa, birria, and coctel de camarón are super popular for weekend breakfasts. Yes, you read that right—shrimp for breakfast! Or how about beef barbacoa or birria? Sí señor, these spicy dishes can really bring you back to life after a rough night. And here’s the kicker—they’re often served with a cold beer on the side, LOL.

Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup

Years ago, during a stay at a hotel in Ciudad Juárez, I ordered Caldo Tlalpeño and noticed they topped it with crispy fried tortilla strips—a perfect addition to this Mexican chicken soup! So, here’s my version of the recipe with that delicious extra touch.

I’ll guide you through this recipe step by step with photos. The recipe card below has detailed ingredients and explanations.

Cook the chicken with salt, pepper, bay leaves, epazote, celery, chicken bouillon, and half an onion.
Cook the chicken with salt, pepper, bay leaves, epazote, celery, chicken bouillon, and half an onion.
I like to remove the skin to keep it low fat, but that is up to you.
I like to remove the skin to keep it low fat, but that is up to you.
9
Sauté the onion, tomatoes, and garlic until they’re roasted
10
Blend with chicken broth and chipotle. Chipotle can be very spicy so I only add one and then there is the option to add more later.
8
Add the carrots, green beans, and cooked chickpeas
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Strain the sauce and add it to the pot with the chicken.
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Remove the chicken from the pot, shred it
2
Serve and add your favorite toppings

Favorite Toppings for Authentic Caldo Tlalpeño

  • Queso fresco, queso panela or queso Oaxaca  squares
  • Chipotle chiles *some people like to add an extra chipotle on top for spiciness
  • Lime juice: a squeeze of lime is on top of most Mexican soups.
  • Fresh Avocado slices or squares
  • Extra shredded chicken
caldo tlalpeno topings
Caldo Tlalpeno Recipe ┃Chipotle Mexican Chicken Soup

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Caldo Tlalpeno Recipe

Caldo Tlalpeno Recipe

5 from 1 vote
Course Soup
Cuisine Mexican
Servings 0

Ingredients
  

  • 1 chicken (skinless)
  • 4 medium tomatoes for the sauce
  • 3 garlic cloves
  • 1/4 onion (for the sauce
  • 1/2 onion (for the broth)
  • 1 chipotle chili (seedless, for the sauce) + 1 or 2 more for a spicier kick
  • 1 tbsp olive oil
  • 1 tsp chicken bouillon powder
  • 2 celery stalks
  • 1.5 cups cooked garbanzo beans (pre-soaked and cooked)
  • 1 cup green beans
  • 3 springs epazote
  • 1 avocado
  • fresh cilantro chopped
  • lime
  • queso fresco or oaxaca cheese optional
  • coocked red rice optional

Instructions
 

  • Start by filling a large pot with water. Add the chicken (skinless), salt, pepper, bay leaves, epazote, celery, chicken bouillon, and half an onion. Bring it to a boil and let it cook until the chicken is fully cooked.
  • While the chicken cooks, heat olive oil in a large saucepan over medium heat. Sauté the onion, tomatoes, and garlic until they’re roasted. Blend them with 2 cups of the chicken broth and the chipotle pepper until smooth. Strain the sauce and add it to the pot with the chicken.
  • Add the carrots, green beans, and cooked garbanzo beans to the soup. Let everything simmer until the veggies are tender.
  • Remove the chicken from the pot, shred it, and return it to the soup.
  • Serve your Caldo Tlalpeño in individual bowls, top it with avocado, crumbled queso fresco (if you like), and a squeeze of fresh lime. Serve with warm corn tortillas or crispy tortilla strips on the side
Tried this recipe?Let us know how it was!
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One Comment

  1. 5 stars
    We ate this caldotlalpeno soup for three dayi my home when I made it for the blog and my children did not complain a single time. They loved it! it is perfect for those rainy, chilli days.

5 from 1 vote

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