Soupe Tlalpeño
Un bouillon de poulet fumé au chipotle, avec riz, carottes et pois chiches, garni d'avocat et de fromage frais.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the broth
Put the chicken, quartered onion, garlic and water in a large pot (at least 6–8 litres) so it has room to simmer without boiling over. Bring to a boil, skim off the grey foam, then lower the heat and simmer gently for 40 minutes.
- 1.2 kg chicken pieces
- 2.5 litres water
- half, quartered white onion
- 4 cloves garlic
✅ C'est prêt quand : chicken reaches a safe internal temperature of 74 °C / 165 °F, no pink near the bone, and the broth tastes rich
Shred the chicken
Lift out the chicken and let it cool slightly, then remove the skin and bones and shred the meat by hand into bite-sized pieces. Strain the broth through a sieve, discarding the onion and garlic, and return the clear broth to the pot.
- all of it cooked chicken from step 1
- all of it broth from step 1
✅ C'est prêt quand : chicken pulls apart easily and the broth runs clear
Cook the rice and vegetables
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Add chicken, chickpeas and chipotle
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Adjust the heat
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Serve
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Make the broth
Put the chicken, quartered onion, garlic and water in a large pot (at least 6–8 litres) so it has room to simmer without boiling over. Bring to a boil, skim off the grey foam, then lower the heat and simmer gently for 40 minutes.
- 1.2 kg chicken pieces
- 2.5 litres water
- half, quartered white onion
- 4 cloves garlic
✅ C'est prêt quand : chicken reaches a safe internal temperature of 74 °C / 165 °F, no pink near the bone, and the broth tastes rich
Shred the chicken
Lift out the chicken and let it cool slightly, then remove the skin and bones and shred the meat by hand into bite-sized pieces. Strain the broth through a sieve, discarding the onion and garlic, and return the clear broth to the pot.
- all of it cooked chicken from step 1
- all of it broth from step 1
✅ C'est prêt quand : chicken pulls apart easily and the broth runs clear
Cook the rice and vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add chicken, chickpeas and chipotle
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Adjust the heat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Caldo Tlalpeño takes its name from Tlalpan, a southern district of Mexico City that was once a separate town on the old road toward Cuernavaca. Travellers stopping there found roadside kitchens serving hearty chicken soups, and over time cooks there settled on the combination that defines the dish today: a clear chicken broth deepened with chipotle, rounded out with rice and chickpeas.
The soup spread from Tlalpan's eateries into home kitchens across the capital and beyond, becoming one of Mexico City's most recognizable soups, equally welcome as a light lunch or a restorative bowl on a cold or hungover day.
⭐ Why It's Famous
It's loved for the way smoky, mellow chipotle heat meets a clean, well-seasoned chicken broth, finished fresh at the table with cool avocado, lime and crumbled cheese.
💡 Fun Fact
Tlalpan was historically a resting stop along the route connecting Mexico City to Cuernavaca, which is likely how its roadside cooking became known city-wide.
Tlalpan, Mexico City
19.29°N, -99.17°W
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