
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!

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.

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.

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.
Caldo Tlalpeño Spicy Mexican Soup
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
- 1 avocado
- 2 lemons
- 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. 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.
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