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A rustic clay bowl filled with Caldo Tlapeño, a smoky chipotle chicken soup from Puebla, topped with shredded chicken, avocado slices, jalapeño rounds, crumbled cheese, and a slice of lime on a wooden table.

Caldo Tlapeño Recipe: The Smoky Chipotle Chicken Soup from Puebla

Caldo Tlapeño is a traditional chicken soup from Puebla, Mexico, made with smoky chipotle chiles, tender shredded chicken, garbanzos, and a rich tomato broth. Topped with melty Oaxaca cheese and creamy avocado, it’s a cozy, spicy, and deeply comforting bowl of true Mexican flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup, Stew, Main Dish
Cuisine Mexican
Servings 6
Calories 340 kcal

Ingredients
  

  • For the Soup Base
  • 2 tablespoons oil
  • 2 tomatoes roasted or lightly charred
  • ½ white onion
  • 2 garlic cloves
  • 1 –2 chipotle chiles in adobo to taste
  • 6 cups chicken broth preferably homemade
  • Salt to taste
  • For the Filling
  • 2 cooked chicken breasts shredded
  • 1 cup cooked garbanzos chickpeas
  • 1 sprig epazote or 1/4 cup chopped cilantro
  • 1 cup cooked rice optional
  • For Serving
  • Oaxaca cheese or panela cubed
  • 1 avocado sliced
  • Lime wedges
  • Warm corn tortillas
  • Extra chipotle for those who like it hot

Instructions
 

  • Build the Base
  • In a hot skillet or comal, roast the tomatoes, onion, and garlic until slightly blackened. Transfer them to a blender with 1–2 chipotles and blend until smooth.
  • Heat oil in a large pot, pour in the blended sauce, and let it simmer for 5 minutes until fragrant. Add the chicken broth, bring to a gentle boil, and season with salt.
  • Already your kitchen smells like home — smoky, toasty, and inviting.
  • Bring in the Heart
  • Add the shredded chicken and garbanzos to the broth. If using rice, add it now. Simmer gently for 15 minutes, allowing everything to marry into a rich, chipotle-tinted base.
  • Toss in the epazote or cilantro just before turning off the heat — that herbal pop ties it all together.
  • Serve It Puebla-Style
  • In a deep bowl, add cubes of cheese and avocado slices. Ladle the hot soup right over them so the cheese melts slightly.
  • Serve with lime wedges and tortillas.
  • Take your first spoonful. Feel that smoky warmth hit the back of your throat.
  • That’s Puebla — humble, spicy, unforgettable.

Notes

 Tips

  • Start with one chipotle for mild heat, add more if you like it smoky.
  • Homemade broth deepens the flavor beautifully.
  • Use leftover rotisserie chicken for quick prep.
  • Garnish right before serving — avocado and cheese taste best fresh.
  • The base freezes great for make-ahead lunches.
Keyword Caldo Tlapeño Mexican chicken soup chipotle chicken soup caldo with garbanzo beans authentic Mexican caldo spicy Mexican soup easy Mexican soups traditional Mexican recipes