Named after the town of Tlalpan on the outskirts of Mexico City, this hearty soup combines tender chicken, creamy chickpeas, and fresh epazote in a smoky chipotle-spiked broth. It is one of the most traditional soups of central Mexico, warming and deeply satisfying, with the chipotle providing just enough heat without overwhelming the other flavors.

Directions

STEP #1

In a large pot, combine chicken pieces, halved onion, 2 garlic cloves, and enough water to cover by 2 inches. Bring to a boil, skim foam, then reduce to a simmer. Cook for 30 minutes until chicken is cooked through. Remove chicken, let cool, then shred meat and discard bones. Reserve the broth.

STEP #2

Blend tomatoes, chipotle chiles, and remaining garlic until smooth.

STEP #3

Heat oil in the large pot over medium-high heat. Add the blended tomato-chipotle sauce and fry for 4 minutes, stirring, until it deepens. Pour in the reserved chicken broth plus any additional broth needed to reach 8 cups total. Bring to a simmer.

STEP #4

Add shredded chicken, chickpeas, zucchini, and epazote to the pot. Simmer for 10–12 minutes until zucchini is tender. Season generously with salt.

STEP #5

Ladle into deep bowls. Serve with lime wedges, dried oregano to crumble over the top, and fresh cilantro.

Tips

Epazote is an aromatic herb essential to this soup. Find it at Mexican grocery stores — fresh is best but dried works. If unavailable, fresh cilantro added at the end is a reasonable substitute.
The chipotles make this soup mildly spicy. Start with one chile if your crowd is heat-sensitive, or add a third for more fire.
This soup is even better the next day once the flavors have melded.

Caldo Tlalpeño

Ingredients

pi-totalpercent