Caldo Tlalpeño (Vegan)

Perfect Mexican soup for when you need a broth that feels like a hug, a soup that cures everything or even a remedy to relieve the cruda (hangover). I'm sure this Tlalpeño broth is for you.
A comforting caldo tlalpeño with garbanzo beans and avocado slices sits on a wooden plate. Lime wedges, avocado halves, a bowl of red chili paste, salt in a small dish with a wooden spoon, cilantro, and a dark green cloth surround it on the light gray surface. The scene is brightly lit.

About this recipe

Craving a soul-warming Mexican soup that’s packed with flavor and nourishing ingredients? Caldo Tlalpeño is the perfect choice! Traditionally made with chicken, this plant-based version keeps the essence of the classic dish intact—rich, smoky, and deeply satisfying—without the meat.

A tomato-based broth with garlic, onion, and epazote forms the base, while chickpeas, carrots, and green beans add texture. A smoky chipotle in adobo, fresh cilantro, avocado, and lime bring the perfect balance of heat and brightness.

Every family has its own twist—some add zucchini, others potatoes, or blend the chipotle for extra spice. This is my family’s delicious, healthy take on the classic!

Icon of a cooking pot with a lid slightly open, viewed from the side. Arrows above the lid indicate rotation or stirring, reminiscent of preparing a comforting caldo tlalpeño. The image is white on a black circular background, suggesting cooking or food preparation.

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.

Origin of caldo Tlalpeño

Named after the Tlalpan neighborhood in Mexico City, this comforting soup has deep roots in Mexican cuisine. Traditionally, it starts with a homemade chicken broth, then layers in vegetables, herbs, and chickpeas for a rich, aromatic dish.

Two key ingredients define Caldo Tlalpeño:
✔️ Chipotle chiles – Smoked and dried jalapeños bring the broth a deep, smoky heat.
✔️ Epazote – A traditional Mexican herb that adds a distinct aroma and earthy flavor.

This plant-based version swaps out the chicken but keeps the heart of the dish alive—bold, comforting, and bursting with authentic Mexican flavors.

A top view reveals ingredients for a comforting caldo tlalpeño on a gray marble surface. A large plate holds chopped green beans, a peeled onion, sliced garlic, and carrot rounds. Nearby, bowls brim with chickpeas and sliced tomatoes. Small bowls offer chopped herbs and fresh green herbs for the spicy broth.

Ingredients You’ll Need

  • Tomatoes, onion, garlic
  • Chickpeas, you can use home-cooked chickpeas or canned chickpeas.
  • Carrots, green beans
  • Cilantro, epazote. Epazote can be fresh or dried. If you use fresh herbs, double the amount you would use with dried herbs.
  • 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.
A bowl of comforting caldo tlalpeño with sliced avocado, chickpeas, and a chili pepper is garnished with cilantro. Surrounding it are lime wedges, avocado halves, a wooden dish with dried chilies, a small bowl of salt, and chopped cilantro, all on a gray surface.

More Cozy Mexican Soups You’ll Love

  • 🥣 Tomato & Chipotle Soup – A smoky, slightly spicy take on classic tomato soup. The chipotle adds warmth and depth, making it perfect for chilly days.
  • 🥣 Classic Tomato Cream – Velvety smooth and rich, this tomato cream soup is pure comfort in a bowl. Serve it with crusty bread or a drizzle of vegan crema.
  • 🥣 Cream of Mushroom Soup – Earthy, creamy, and packed with umami flavor, this Mexican-style mushroom soup is a delicious, cozy option for any day of the week.
  • 🥣 Sopa de Fideo – A childhood favorite! This simple yet flavorful noodle soup is a staple in many Mexican homes, made with toasted fideo pasta and a tomato-based broth.
  • 🥣 Milpa Soup – A vibrant soup inspired by the traditional milpa (cornfield), featuring corn, zucchini, epazote, and fresh herbs for a true taste of Mexico.
  • 🥣 Tortilla Soup – A classic Mexican soup with crispy tortilla strips, smoky broth, and toppings like avocado, lime, and crema for the perfect balance of flavors and textures.
  • 🥣 Chochoyotes Soup – A comforting bowl of broth with chochoyotes—Mexican masa dumplings that soak up all the delicious flavors of the soup.
A bowl of comforting caldo tlalpeño garnished with avocado slices, served on a wooden plate. Nearby sits a small bowl of chipotle peppers, lime wedges, and a blue napkin. A dish of salt with a spoon and a plate of cilantro adorn the light-textured surface, completing this delicious Mexican soup setting.

Caldo Tlalpeño Spicy Mexican Soup

Alejandra Graf
Perfect Mexican soup for when you need a broth that feels like a hug, a soup that cures everything or even a remedy to relieve the cruda (hangover). I’m sure this Tlalpeño broth is for you.
5 de 2 votos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 251 kcal

Equipment

  • Soup pot

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

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. 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

🌿 Keep the veggies crisp – Avoid overcooking them to maintain the best texture.
🌶 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

Serving: 1seervingCalories: 251kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1217mgPotassium: 970mgFiber: 13gSugar: 11gVitamin A: 6514IUVitamin C: 58mgCalcium: 108mgIron: 3mg
Keyword soup vegan, spicy mexican food

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 2 votes (2 ratings without comment)
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