Caldo Tlalpeño: A Hearty Mexican Delight
Have you ever tried Caldo Tlalpeño? This delicious soup is a popular dish in Mexican cuisine that warms your heart and fills your belly. Originating from the town of Tlalpan in Mexico City, this soup has a rich cultural and historical background. Traditionally made with chicken, vegetables, and a hint of spice, it embodies the comforting flavors of home-cooked meals that families share together.
People love Caldo Tlalpeño not only for its unique and savory taste but also for its nourishing qualities. It’s perfect for chilly days or when you’re feeling under the weather. So, let’s dive into the ingredients and how you can whip up this delightful dish in your own kitchen!
Ingredients
| Ingredient | Quantity |
| Chicken (bone-in, skinless) | 1 ½ lbs |
| Carrots | 2, sliced |
| Zucchini | 1, sliced |
| Potatoes | 2, diced |
| Tomato (diced) | 1 |
| Onion (chopped) | 1 |
| Garlic (minced) | 2 cloves |
| Chipotle pepper in adobo sauce | 1, chopped (optional) |
| Cilantro (fresh) | ¼ cup, chopped |
| Lime | 1, cut into wedges |
| Chicken broth | 8 cups |
| Salt | To taste |
| Black pepper | To taste |
You can substitute chicken with vegetable broth for a vegetarian version if desired.
Step-by-Step Instructions
- Prepare the Chicken: In a large pot, add the chicken and cover it with 8 cups of chicken broth. Bring it to a boil and then reduce the heat to a simmer.
- Add Vegetables: Once the chicken is cooked (about 20-25 minutes), add the diced tomatoes, onions, carrots, zucchini, and potatoes. Stir well.
- Season the Soup: Add the minced garlic, chipotle pepper (if using), salt, and black pepper. Let it simmer for another 15 minutes or until the vegetables are tender.
- Finish it Up: Once done, remove the chicken and shred it into bite-sized pieces. Return the chicken to the pot and stir in the fresh cilantro.
- Serve: Ladle the soup into bowls and garnish with lime wedges. Enjoy your warm and comforting Caldo Tlalpeño!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 250 | 12% |
| Protein | 30g | 60% |
| Carbohydrates | 22g | 7% |
| Fat | 10g | 15% |
| Fiber | 3g | 12% |
Tips and Tricks
- For Extra Flavor: Roast the vegetables before adding them to the soup.
- Storage: This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Common Mistakes: Avoid overcooking the vegetables; they should be tender but not mushy!
FAQs
What is Caldo Tlalpeño?
Caldo Tlalpeño is a traditional Mexican soup made with chicken, vegetables, and spices, known for its comforting flavors.
Can I make it vegetarian?
Yes! You can easily substitute the chicken and broth with vegetable broth and add more veggies instead.
How long does it take to make?
This delicious soup takes about 45 minutes from start to finish, making it a quick meal option!
What can I serve with it?
Caldo Tlalpeño is great on its own, but you can serve it with tortillas or rice for a filling meal.
Can I add more spices?
Absolutely! Feel free to adjust the spice level by adding more chipotle or chili powder according to your taste.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
Can I add other vegetables?
Yes! You can experiment with vegetables like corn, bell peppers, or beans to make it your own.
Is Caldo Tlalpeño spicy?
The spiciness can vary depending on the amount of chipotle pepper you add; you can adjust it to your liking.
What’s a good substitute for cilantro?
If you’re not a fan of cilantro, you can use parsley or simply omit it entirely.
Can I make this in a slow cooker?
Yes! You can cook everything in a slow cooker on low for 6-8 hours for an easy, set-it-and-forget-it meal.
What type of chicken is best for this recipe?
Bone-in, skinless chicken pieces are ideal as they add flavor to the broth while cooking.
Now that you have all the tools and know-how, it’s time to make your own Caldo Tlalpeño. Enjoy every spoonful of this heartwarming soup! Happy cooking!
