Sopas y CaldosMedium

Tlalpeño Broth

Name: Tlalpeño Broth
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 150 g Green beans; 200 g Cooked chickpeas; 2 Chipotle chillies in adobo; 0.5 White onion; 2 Garlic cloves; 1 sprig Epazote; 1 Avocado; 2 Lime; 2 litres Water; 600 g Chicken breasts, bone-in; 1 to taste Salt; 2 Red tomatoes; 2 Carrots

65 min (20 prep + 45 cook) Medium 6 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Chicken broth with chickpeas, green beans, chipotle chilli, and avocado.

About this recipe

Caldo tlalpeno is a traditional soup originating from Tlalpan, a borough in the south of Mexico City. It is a deeply flavourful chicken broth enriched with chickpeas, green beans, carrot, avocado, and chipotle chilli, which lends a gentle smoky heat. Served piping hot with lime and warm tortillas, it is a wonderfully comforting soup, ideal for chilly days, and a perfect example of hearty Mexican home cooking.

History & Origin

Caldo tlalpeno takes its name from Tlalpan, a former village to the south of Mexico City that is now a borough known for its gastronomic tradition. It was born in the fondas and restaurants of the area in the early twentieth century, where cooks fused Spanish chicken broth with Mexican ingredients such as chile chipotle, avocado and epazote. The chickpea, a legume brought by the Spanish, found its perfect Mexican home in this broth, complementing the native green beans and carrots. What distinguishes this broth is the smoky touch of chipotle, which transforms a simple soup into a deeply flavourful and comforting experience. It is served piping hot with fresh avocado, panela cheese and a squeeze of lime.

Estimated cost

£16.60

Total cost

£2.77

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

22g

Protein

32g

Carbohydrates

14g

Fat

Fibre

850mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the chicken breasts in a large pot with 2 litres of water, half an onion, the garlic cloves, and a teaspoon of salt. Bring to the boil, skimming off any foam. Reduce the heat and simmer for 25 minutes.
2
Remove the chicken, allow to cool slightly, and shred with two forks. Strain the broth and return it to the pot.
3
Peel and thickly slice the carrots. Cut the green beans into 3 cm lengths. Add both to the broth and cook for 10 minutes.
4
Add the drained and rinsed chickpeas and the sprig of epazote. Cook for a further 10 minutes until all the vegetables are tender.
5
Blend the tomatoes with the chipotle chillies in adobo and a splash of broth until smooth. Strain and add to the pot. Stir well.
6
Return the shredded chicken to the broth. Season with salt to taste.
7
Serve the broth piping hot in deep bowls. Dice the avocado and add to each bowl along with a squeeze of lime and warm tortillas on the side.
💡 The epazote gives this soup a very distinctive flavour. If unavailable, fresh coriander is a reasonable substitute.