Authentic Caldo Tlalpeno Recipe

By on January 3, 2012

6066303856 1422cee483 Authentic Caldo Tlalpeno Recipe

Cook Time: 1 hour

Ingredients (serves 6 as a main course):

10 cilantro branches
5 epazote branches
1 medium size, whole chicken (this soup is usually prepared with all the parts of the chicken, or sometimes just the legs and thighs only, or alternately you could also use a pile of assorted chicken breasts)
2 garlic cloves
1 medium white onion, cut in half
3 chiles chipotles
salt to taste
1 ripe avocado, sliced
250g of garbanzos (from a can or precooked)
2 large carrots, cut into quarters
2 limes
300g green beans, cut into halves
1 cup white rice grains, clean and rinsed


1. Prep: for one day prior to cooking this caldo tlalpeño, soak the your garbanzos in water. Otherwise, just buy the canned garbanzos and you can skip this step.

2. Cook the chicken in a pot: cover it with water and boil for 10 minutes.

3. Add the garbanzos, white rice, white onion, and your garlic. Let it cook until the garbanzos are tender, which should take about 10 minutes.

4. Now add the epazote, cilantro, chipotles, carrots, and green beans. Let the soup simmer on medium heat.

5. Add salt to taste.

6. Let it cook until the veggies are soft (primarily the carrots…)

7. Provecho! Served it in a bowl–only the soup–and garnish it with slices of avocado and some strips of queso Oaxaca and a half lime!