Traditional Caldo Tlalpeño
Yamilette González
A nutritious soup that will warm both your heart and tummy, caldo tlalpeño is a staple of Mexican cuisine everyone should try. Prepared with chicken, tomatoes, carrots, zucchini, chickpeas, and a spicy blend of ancho and guajillo chiles, this outrageously good caldo tlalpeño will become one of your favorite recipes!
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Ingredients
6
Portions
  • 6 cups chicken broth
  • 1 chicken breast, cooked and shredded
  • 3 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 1/2 cups tomato, cut into small-sized cubes
  • 1/4 cups pork rinds, cut into chunks
  • 3 guajillo chiles, rehydrated in hot water
  • 1 ancho chile, rehydrated in hot water
  • 1 1/2 cups carrot, cut into medium-sized cubes
  • 1 cup zucchini, cut into medium-sized cubes
  • 1 cup chickpeas, cooked
  • salt
  • pepper
  • some Oaxaca cheese, for garnish
  • some avocado, cut into small-sized cubes, for garnish
  • some lime, for serving
  • some pork rinds, cut into chunks, for garnish
  • some cilantro, for garnish
Preparation
30 mins
25 mins
Easy
  • In a pot, add oil and fry onion, garlic, tomato, and pork rinds for 3 minutes.
  • Transfer ingredients to a blender. Add chicken broth, guajillo chile, and ancho chile. Blend until smooth and pour back into the pot. Set aside.
  • Add carrots, chicken, and chickpeas and simmer for 5 minutes.
  • Add zucchini and simmer for 3 minutes. Season with salt and pepper.
  • Serve traditional caldo tlalpeño with pork rinds hot in a soup bowl with lime on the side, garnished with Oaxaca cheese, avocado, and pork rinds, and paired with horchata.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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