Caldo tlalpeño (chipotle and chickpea broth)
Tlalpan, Mexico City, Mexico — historically a summer resort area; the soup became associated with the town and then the broader Mexico City culinary tradition
Caldo tlalpeño is a Mexico City–origin soup — a rich broth of chicken, chickpeas, and pasilla or chipotle chile, with epazote. It originated in Tlalpan (now a borough of Mexico City), historically a summer resort area where this soup was the specialty. The combination of chickpeas (garbanzos — introduced by Spain) and dried chile in a chicken broth is a uniquely Mexican fusion. Garnished with avocado, sour cream, and dried chile on the side.
Smoky from chipotle, savoury chicken broth, earthy chickpea, herbal epazote — complex and warming
{"Chipotle or pasilla provides the smokiness and depth — not fresh chile; dried or chipotle in adobo","Chickpeas must be fully cooked before adding — canned chickpeas work well; dried must be pre-cooked","The broth is built on a charred-aromatic chicken broth base — not plain water","Epazote is the defining herb — added in the final 10 minutes of the broth's cooking","Avocado slices added to each bowl at service — never cooked in the broth"}
{"A whole chipotle in adobo added to the simmering broth provides both smoke and adobo complexity","For a richer version: blend 2 chiles with a small amount of broth and stir in — more complex chile flavour distribution","Lime squeezed into each bowl at service brightens the earthy chipotle flavour","Caldo tlalpeño freezes well without the avocado — add fresh avocado at reheat service"}
{"Using fresh chile instead of dried chipotle — the smokiness is essential","Under-cooked chickpeas — hard garbanzos are unpleasant in the broth","Not using charred aromatics for the chicken broth base — flat, unflavoured broth","Adding avocado during cooking — it becomes mushy and releases oil into the broth"}
My Mexico City Kitchen — Gabriela Cámara; Mexico: The Cookbook — Margarita Carrillo Arronte
- Moroccan harira (chickpea broth — similar concept)
- Spanish cocido madrileño (chickpea soup — origin of garbanzos in Mexico)
- Lebanese lentil soup (legume in broth)
Common Questions
Why does Caldo tlalpeño (chipotle and chickpea broth) taste the way it does?
Smoky from chipotle, savoury chicken broth, earthy chickpea, herbal epazote — complex and warming
What are common mistakes when making Caldo tlalpeño (chipotle and chickpea broth)?
{"Using fresh chile instead of dried chipotle — the smokiness is essential","Under-cooked chickpeas — hard garbanzos are unpleasant in the broth","Not using charred aromatics for the chicken broth base — flat, unflavoured broth","Adding avocado during cooking — it becomes mushy and releases oil into the broth"}
What dishes are similar to Caldo tlalpeño (chipotle and chickpea broth)?
Moroccan harira (chickpea broth — similar concept), Spanish cocido madrileño (chickpea soup — origin of garbanzos in Mexico), Lebanese lentil soup (legume in broth)