About this recipe
This caldo tlalpeño is a classic Mexican soup, as common as fideo, with a smoky tomato broth, vegetables, chickpeas, and chipotle (the chipotle paste comes so handy here😉). It’s cozy, nourishing, and ready in about 30 minutes. This is the kind of soup I make when I need something comforting, grounding, and full of flavor (yes, even for the hangover days).
Traditionally made with chicken, this version starts plant-forward, with easy options to keep it vegan or add protein so everyone at the table can enjoy it their way.
Why You’ll Love This Recipe
- Cozy, brothy, and deeply satisfying
- Naturally gluten-free, full of veggies
- Ready in under 30 minutes
- Easy to adapt for mixed-diet families
- Freezer-friendly and great for meal prep
Like many Mexican recipes, each family has its version and recipe. Some recipes use zucchini, others use potatoes, and some families blend the chipotle chile with the broth.
This is my family’s vegan, healthy, and delicious recipe.
Ingredients You’ll Need
- Tomatoes: I usually use Roma but sub with what you have or even canned tomateos work here.
- Chickpeas: if using canned, drain and rinse before adding them to the soup.
- Epazote: substitute with oregano if needed.
- Vegetables: Carrots and green beans are traditional.
- To serve: chipotle in adobo, lime juice, cilantro. You can also use vegan queso fresco or crema mexicana.
✨Find the complete measurements and recipe below!
How to make caldo tlalpeño?
- Make the base: Blend tomatoes, onion, and garlic to create a traditional caldillo (Mexican tomato broth).
- Simmer the soup: Add vegetables, chickpeas, and epazote. Let everything cook until just tender.
- Serve with toppings: Ladle into bowls and top with chipotle, avocado, fresh cilantro, and a squeeze of lime.
This caldo tlalpeño is easy to adapt:
- Plant-forward / vegan: Keep it as written.
- Kid-friendly: Keep the chipotle paste when serving.
- Vegetarian: Finish bowls with crema or queso fresco.
- With chicken: Add cooked, shredded chicken or simmer bone-in chicken in the broth.
- Extra hearty: Add potatoes or zucchini if that’s how your family makes it.
Home-Cook Tips
- Don’t overcook the vegetables; they should stay crisp-tender.
- This soup tastes even better the next day.
- Freeze without toppings for the best texture.
Caldo Tlalpeño Spicy Mexican Soup
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 5 cups of water
- 1/2 large white onion
- 2 cloves garlic
- 3 large tomatoes or 6 small tomatoes
- 2 medium carrots, cut in slices
- 2 cups green beans cut into pieces
- 1 ½ cup of cooked chickpeas or a can of them
- 1 sprig of epazote o teaspoon dried epazote if you can’t find it, you can omit it
- 5 sprigs of fresh cilantro
- 2 teaspoons kosher salt if you use another type of salt, use only one teaspoon
Serving
- 1 avocado
- 2 limes
- Chopped cilantro
- 6 whole chipotle chiles in adobo sauce or chipotle paste in adobo sauce
Instructions
- Blend the base: In a blender, combine tomatoes, salt, onion, garlic, and 3 cups of water. Blend until smooth.
- Sauté the broth: Heat oil in a soup pot over medium heat. Pour in the blended mixture and cook until it darkens to a deep red color.
- Add veggies: Stir in carrots and green beans. Cook for about 5 minutes, or until carrots are tender and green beans are crisp.
- Simmer the soup: Add chickpeas, cilantro sprigs, epazote, and the remaining 2 cups of water if needed. Simmer for 10 minutes to let the flavors meld. Taste and adjust seasoning as needed.
- Serve & garnish: Ladle into bowls and top with avocado slices, a squeeze of lime, fresh cilantro, and a whole chipotle chile in adobo.
Notes
For extra spice – Blend a chipotle chile into the broth for a smoky heat boost.
Make-ahead friendly – This soup freezes beautifully! Store leftovers in an airtight container for up to 3 days in the fridge or freeze for longer storage.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.