Caldo Tlalpeño (Quick and Easy Recipe)
Caldo Tlalpeño is a Mexican soup that’s made traditionally with chicken, vegetables, chickpeas, seasoned with spicy chipotle peppers, and garnished with delicious toppings. It’s easy to make, inexpensive, and easily adapted to a vegan Caldo Tlalpeño without sacrificing any of its authentic flavors.
Caldo Tlalpeño
Caldo Tlalpeño is a traditional Mexican soup known for it’s zesty flavor and it’s a perfect dish for when you’re under the weather or looking for a comforting meal.
This soup comes from, and gets it’s name from, the Tlalpan region of Mexico city, but over the years it has gained popularity across the country and beyond for its simplicity and deliciousness.
Traditionally it’s made with chicken, carrots, zucchini, green beans, garbanzos, and a sauce base made of tomatoes, onion, and smoky chipotle pepper which give it its signature kick. Herbs like epazote are also used, as is chicken broth.
The soup is garnished with cheese, avocado, chipotle in adobo sauce, and crema. Though, this is also is a personal choice.
Now, it really depends on the region and family what exactly will go into the family’s Caldo Tlalpeño. There’s variations in the vegetables as well as some families even adding rice to the soup.
The beauty of caldo tlapeño lies in its flexibility.
It’s a soup that allows for endless variations depending on what ingredients you have at hand. With a base of rich vegetable broth, fresh veggies, and warming spices, you can create a comforting and filling meal in no time.
And don’t worry because making a vegan version is just as delightful and comforting!
Vegan Caldo Tlalpeño
For those following a vegan or plant-based diet, it’s incredibly easy to create a delicous twist on the classic recipe.
You simply swap out the chicken for vegan proteins like shredded oyster mushrooms, tofu, or jackfruit. Or you could also just add more vegetables instead. It’s totally up to you.
The traditional chickpeas, which are also included in the vegan version, also add a hearty source of plant protein, which is essential to making this soup filling and nutritious.
The heart of the soup—the smoky flavor from chipotle peppers, the richness of the broth, and the abundance of vegetables—remains intact, making it just as mouthwatering and satisfying as the original.
Why You’ll Love This Soup
• You can have it on the table in 30 minutes!
• The ingredients are kitchen staples and budget friendly.
• It’s a hearty and nutritious soup for the whole family.
• Caldo Tlalpeño is great when you’re feeling under the weather.
• It’s Mexican comfort food.
Ingredients
Soup Base: White onion, garlic, Roma tomatoes, chipotle peppers in adobo sauce, water, and olive oil or avocado oil or vegetable oil.
Vegetables: I used carrot and green beans. You could also add Mexican calabacitas zucchini if you’d like. Other people also add celery and some potato, this is up to you.
Garbanzos: Also know as chickpeas. I use canned garbanzos (no sugar added) which I drain and rinse under cold water. You can of course use homemade instead.
Seasonings: Traditionally fresh epazote is used, in a pinch you can used dried instead. Or if you can’t find it at all then use Mexican oregano instead. I also add a bay leaf but it’s optional. You’ll also need salt and ground black pepper.
Broth: You’ll need a flavorful vegetable broth, either homemade or if store-bought use a low-sodium brand.
Plant Protein: If you’d like to replace the traditional shredded chicken used, you can sauté some shredded oyster mushrooms until slightly crispy. You could also use jackfruit instead, or leave out completely.
Oil: As you know I do prefer to use olive oil but I’ve also used avocado oil when making this soup. Use whichever oil is your preferred one.
Garnishes: Chopped avocado, lime wedges, chopped cheese, chopped cilantro, whole or sliced chipotles in adobo sauce. If you’d like you can also use some crema.
How to Make Caldo Tlalpeño
Prepare The Shredded Protein:
I used shredded oyster mushrooms that I sautéed in a hot pan with oil until they began to crisp up. The seasoning was just salt and ground black pepper. Set aside once done.
Make The Soup Base:
Heat a medium pan and once hot swirl in the oil then add the chopped onion and minced garlic. Sauté until the onion is soft, but careful not to burn the garlic. Add the chopped tomato and cook until they break down into a thick sauce. Add a splash of water if needed.
Blend The Sauce:
Place the cooked tomato mixture into a blender cup. Add a quarter cup of water to the pan to swoosh around and get all the little bits, then pour into the blender cup. Add the chipotle pepper(s), some adobo sauce, then blend until smooth.
Make The Soup:
In a medium pot add the green beans and carrots (and other veggies you want), the chickpeas, seasonings, and pour in the vegetable broth. Then pour in the tomato chipotle salsa into the pot.
Simmer:
Simmer for 20 minutes or until the vegetables are tender. At this time you could add the cooked shredded mushrooms or use with the other garnishes instead.
Taste and Serve:
Once the vegetables are tender taste the soup and adjust salt is necessary. Then serve with the suggested garnishes.
How to Serve Caldo Tlalpeño
Serve warm with shredded protein, chopped avocado, cheese, a piece of chipotle pepper, chopped cilantro, and a lime wedge.
You could also accompany with warm corn tortillas or tostadas. Some people serve the caldo with rice mixed in or on the side.
This soup makes a filling main dish or a delicious appetizer when served with bistec con papas, tlacoyos, tacos de papa, refried bean tacos, cochinita pibil, and pretty much all your favorite Mexican foods.
Taste
The taste of vegan caldo Tlalpeño is savory, smoky, and a little spicy with a touch of tartness from the lime juice.
Mixed with the tender veggies, creamy chickpeas, and tender and meaty oyster mushrooms, it’s a delicious bite in every spoonful.
Store and Reheat
Allow leftovers to come to room temperature then pour into an airtight container and store in the refrigerator for up to a week. You can also freeze this soup for up to a couple of months.
This Mexican soup works well for making ahead or meal prepping.
To reheat you can do so on the stove top for a few minutes or quickly pop in the microwave and reheat for a couple minutes.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Try These Mexican Soup Recipes Too
Vegan Caldo Tlalpeño (30 Minute Recipe)
Ingredients
- 1 tablespoon olive oil or oil of choice
- ⅓ cup white onion chopped (it’s about 1/4 small onion)
- 2 whole garlic cloves roughly minced
- 2 medium-large roma tomatoes roughly chopped
- 1 whole chipotle pepper in adobo sauce adjust to taste
- ¼ cup water
- 1 heaping cup chopped green beans either fresh or frozen
- 1 large carrot sliced in rounds
- one 15oz canned garbanzos drained and rinsed
- 1 Tablespoon olive oil or oil of choice
- 8 oz oyster mushrooms shredded and optional*
- ¼ teaspoon Mexican oregano or 2 sprigs of fresh epazote
- 1 bay leaf
- salt to taste
- 3 cups vegetable broth homemade or store-bought
Garnishes**
- 1 whole avocado, cubed
- 2 whole chipotles in adobo adjust to taste
- 1 small lime quartered or halved
Instructions
- Heat a medium pan and once hot swirl in the oil then add the chopped onion and minced garlic. Sauté until the onion is soft, but careful not to burn the garlic. Add the chopped tomato and cook until they break down into a thick sauce. Add a splash of water if needed.
- Pour the cooked tomato mixture into a blender cup, add the chipotle pepper and a little of the adobo sauce. Pour 1/4 cup water into the pan you cooked the veggies in, swirl it around to gather all the left bits then pour into the blender.
- Blend until completely smooth.
- In a medium pot add the green beans, carrots, garbanzos, epazote or oregano and the bay leaf. Pour in the vegetable broth the the blended chipotle sauce. You can add little water to the blender cup to swoosh around and get all the left bits then pour into the pot. You can add salt now if you’d like. Stir until well combined.
- Cover and simmer for 15 to 20 minutes or until the veggies are completely soft.
- If you want to serve with the shredded oyster mushrooms then heat a Tablespoon of oil in a pan and sauté the until it’s a little crispy around the edges. You can mix it into the simmering soup or serve with the garnishes.
- Once the vegetables are tender, taste the soup for salt and adjust if desired.
- Serve the Caldo Tlalpeño topped with the crispy oyster mushrooms, chopped avocado, a piece of chipotle pepper in adobo, and a lime wedge. If you’d like you can also serve with little cubes of your favorite cheese and some crema. Serve and enjoy!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
