Chicken Vegetable Soup: Caldo Tlalpeño

articles Food & Cuisine Recipes

Karen Hursh Graber

This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile.

Place the chicken, onion, garlic, chiles, cilantro and salt to taste in a large stockpot with 6 quarts water. Bring to a boil, lower flame, cover and cook over medium heat for 1 hour or until the chicken is tender.

Add carrots and cook 10 minutes. Add remaining vegetables and cook another 10 minutes.

Place a piece of chicken, a piece of corn and some of each vegetable in a soup bowl with the broth and garnish with sliced avocado.

Serves 8.

Note: If a milder taste is desired, add the chipotle with the vegetables, during the last 10 minutes of cooking.


  • 1 4-pound chicken, cut into serving pieces
  • 1 medium white onion, peeled and chopped
  • 2 large cloves garlic, peeled and chopped
  • 2 dried chipotle chiles (see Note)
  • 1 sprig cilantro
  • salt to taste
  • 6 quarts water
  • 1/2 pound carrots, peeled and cut into chunks
  • 1 pound green beans, sliced
  • 1/2 pound zucchini, sliced
  • 2 ears corn, each cut into 4 pieces
  • 1 large avocado, sliced


Link to Source Article

Published or Updated on: January 4, 2007 by Karen Hursh Graber © 2008
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *