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caldo tlalpeno recipe spicy mexican chicken soup

Caldo Tlalpeno - Mexican Chickpea Soup

Caldo Tlalpenosoup - spicy Mexican chicken soup with avocado and chickpeas or garbanzo beans.
Course Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 -8
Calories 511kcal
Author Adina


  • 1 chicken about 1,2 kg/ 2.6 lbs
  • 5 medium carrots divided
  • 3-4 stalks celery or 1 piece celeriac (about 75 g/ 2.6 oz)
  • 1 thin leek
  • 2 onions divided
  • 4 cloves
  • 2 bay leaves
  • 5 all-spice corns
  • 10 black peppercorns
  • 12 cups water or enough to cover the chicken and vegetables 100 fl.oz/ 3 liter
  • 2-3 organic chicken stock cubes optional and according to taste
  • 2 tablespoons olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red chili or more to taste the soup should be rather hot
  • ¼ teaspoon cayenne pepper more to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dry oregano
  • 2 cans chickpeas
  • fine sea salt and freshly ground black pepper
  • 1 avocado
  • 3.5 oz cheese grated, 100 g, Note
  • fresh chopped coriander or parsley


Chicken stock:

  • Place the chicken in a large pot. Clean the vegetables and cut them into large pieces. Add to the pot. Add allspice, cloves, bay leaves, and peppercorns; cover everything with cold water.
  • Simmer: Bring to a light simmer, but don't let the water come to a full boil or the soup will not be as clear anymore. Simmer the stock lightly, uncovered, for two hours or until the chicken is very tender and cooked through.
  • Remove the chicken and the vegetables from the stock. Keep the carrots, but discard the rest of the vegetables and the spices.
  • Strain the stock through a fine-mesh sieve lined with a clean kitchen towel to remove the impurities.
  • Reduce stock: Return the stock to the clean pot and place it back on the stove. Bring to a light boil and let cook, uncovered, for about 15-20 minutes, thus allowing it to reduce slightly and increase the flavor. Add salt to taste.
  • If desired, you can add some organic chicken stock cubes at this point for a stronger flavor. This is optional, add chicken stock cubes and salt according to your taste.

Caldo Tlalpeno:

  • Prepare vegetables: While the stock is reducing, prepare the fresh vegetables. Slice the bell peppers and the remaining onion into thin slices. Finely chop the chili. Slice the cooked carrots as well.
  • Once the chicken is cool enough to handle, remove its skin and bones. Shred the meat and set aside. Dra
  • Drain and rinse the chickpeas from the cans.
  • Cook vegetables: Heat the oil in another soup pan. Add the sliced peppers and onion and saute for about 5 minutes, stirring from time to time. Add the chopped chili, cayenne pepper, ground cumin, ground coriander, and oregano and stir for another minute.
  • Add the stock to the pot, bring to a boil and let the soup simmer for about 10 minutes. Add the drained chickpeas, cooked carrots and chicken meat and continue simmering the soup for another 10 minutes. Adjust the soup with salt and pepper.
  • Toppings: Slice the avocado and grate the cheese. Sprinkle the soup with fresh coriander (or parsley) and serve with avocado and cheese.


I used grated Emmentaler cheese, but you could use Cheddar or Mexican cheese


Serving: 1/6 of the dish | Calories: 511kcal | Carbohydrates: 56g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 47mg | Sodium: 862mg | Fiber: 13g | Sugar: 13g