Discover how to create a delicious and nutritious Caldo Tlalpeño in your Instant Pot with this easy-to-follow recipe and helpful tips!
Are you looking for a warm and comforting soup packed with flavor and nutrients? Look no further! Caldo Tlalpeño, a classic Mexican traditional dish, is perfect for a cozy night in or as a meal for the entire family. You can easily whip up this hearty soup using your Instant Pot in no time.
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What is Caldo Tlalpeño
Caldo Tlalpeño is a traditional Mexican soup from Tlalpan, a district in southern Mexico City, believed to have originated in the late 19th or early 20th century. It was possibly created by a cook who mixed leftover chicken with vegetables and herbs, resulting in a hearty soup.
This flavorful dish typically includes shredded chicken, diced tomatoes, carrots, potatoes, garlic, onion, chickpeas, and green beans, simmered in a chicken broth flavored with chipotle peppers and epazote, a unique Mexican herb. While originally not featuring chickpeas, they're now a common addition for extra protein and texture.
Some modern variations might include rice or use different meats like pork or beef. Enjoyed by all ages, Caldo Tlalpeño is a satisfying meal perfect for any season.
Why I like this recipe
- Rich, complex flavors: Caldo Tlalpeño is a delightful combination of ingredients that creates a deep, flavorful broth. The mixture of chicken, vegetables, chipotle chiles, herbs like epazote ( a very traditional herb for this soup), and cilantro contributes to a rich, complex taste that is both comforting and satisfying.
- Nutritious and balanced meal: This soup is packed with essential nutrients, including protein from chicken and chickpeas, vitamins and minerals from various vegetables, and healthy fats from avocado.
- Customizable: Caldo Tlalpeño is highly adaptable, allowing you to make substitutions or additions based on your preferences and dietary needs. You can easily adjust the spice level, replace chicken with vegetarian options or other types of meat, or even add more vegetables to suit your taste.
- Easy to make and time-saving: This Caldo Tlalpeño recipe is perfect for the Instant Pot because the pressure cooker quickly melds the flavors together while retaining the nutrients in the ingredients. By using high pressure, the Instant Pot tenderizes the chicken and vegetables, making the soup even more delicious. Additionally, the Instant Pot's one-pot cooking method simplifies the process and saves time on cleaning up.
Ingredients
- Chicken: This soup is made with cooked shredded chicken added to it. However, as we cook this soup in an Instant Pot, you can cook the chicken together with the rest of the ingredients. Use any part of the chicken you like. I used thighs, but legs or chicken breasts are also an excellent choice.
- Potatoes, onions, carrots, celery: These vegetables are most of the time part of any soup. Instead of green celery, you can use a piece of celeriac root. It brings a lot of flavor to the soup.
- Red bell pepper: We add it for color.
- Diced tomatoes: Can be used in a fresh form or canned. I used canned this time, which makes this soup perfect for any time of the year.
- Chipotle pepper in adobo sauce: Look in the grocery store for a can of chipotle chiles in adobo. I used two chiles for the soup, which was spicy enough for us. If you like more spices, feel free to add more chiles.
- Green beans: If you have fresh green beans, I salute you. If not, a bunch of frozen ones would do the job.
- Chickpeas: I used a can of garbanzo beans with their liquid.
- Chicken broth: see the recipe card for how much you need.
Toppings for the soup:
For the soup, consider these toppings and possible substitutions to cater to availability or personal preferences:
- Herbs: Epazote leaves and cilantro. If epazote is unavailable, parsley is a great alternative for that herby touch.
- Fresh vegetables: Sliced radishes, sliced avocado, chopped white onion, and chopped fresh tomatoes add layers of texture and a burst of freshness.
- Limes
- Sour cream
- Spice: Diced jalapeños or serrano peppers for those who love a spicy kick.
- Crunch: Tortilla chips offer a satisfying crunch and sharpness.
- Vegetarian Options: Substitute vegetable broth for chicken broth for a vegetarian version.
Note about avocados: In most traditional Caldo Tlalpeño recipes, the avocado is sliced or diced and added to the soup just before serving. This allows the avocado to retain its texture and flavor while also providing a creamy, rich contrast to the savory broth and tender chicken.
To serve, the soup is typically ladled into individual bowls and garnished with fresh cilantro, lime wedges, and avocado slices. Just before eating, lime juice can be squeezed over the soup, adding a tangy, citrusy note.
Expert tips
- For even more flavor, sauté the chicken with the vegetables before adding the broth.
- Cut all vegetables to roughly the same size to ensure even cooking.
FAQs
While Caldo Tlalpeño is not traditionally served with cheese, some people may choose to add a sprinkle of mild and crumbly cheese on top of the soup as a garnish, such as queso fresco or feta cheese.
Caldo Tlalpeño in the US may closely resemble the traditional Mexican recipe, but with a few key differences influenced by ingredient availability, local tastes, and cooking methods:
Ingredient Availability: Some traditional ingredients might be harder to find in the US, leading cooks to substitute or omit them. For example, epazote, a staple herb in the soup, is often replaced with cilantro or parsley.
Adaptations to Local Tastes: The spice level may be adjusted, using milder chiles, or the soup might include additional vegetables or proteins more popular in the US.
Cooking Methods: Instead of the stovetop, US versions may employ modern appliances like Instant Pots or slow cookers for convenience and ease.
Pour the cooled soup into an airtight container or split it into portions if that's your style.
For short-term storage, pop it in the fridge and enjoy within 3-4 days. If you'd like to keep it longer, freeze it. It'll stay good for up to 3 months.
To reheat the soup, transfer the desired portion to a saucepan and heat it over low to medium heat on the stovetop, stirring occasionally until warmed through.
If the soup is frozen, let it thaw in the refrigerator overnight before reheating. To maintain its texture and freshness, add the toppings like avocado, cilantro, radishes, and tortilla chips just before serving.
Yes, as a matter of fact, this is what I used this time. Just adjust the cooking time to 15 minutes on high pressure.
More Instant Pot Soups to love
More Mexican recipes to make:
- Tinga Recipe
- Mexican Capirotada
- Mexican Pork Tinga
- Mexican frijoles(Beans)
- Flan de Queso
- Mexican Red Rice (Arroz A La Mexicana)
📖 Recipe
Best Caldo Tlalpeño Recipe (Instant Pot)
Equipment
Ingredients
- 1 pound uncooked chicken parts thighs, legs or breast
- 1 medium potato peeled and cubed
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 1 rib of green celery diced or a small piece of celeriac root, diced
- 1 medium red bell pepper
- 14 ½ ounces can of diced tomatoes
- 2 large chipotle chile in adobe
- ½ pound green beans
- 1 can chickpeas with liquid
- 4 ½ cups chicken broth
- ½ teaspoon salt
- 1 bunch epazote
To serve:
- ⅓ cup chopped cilantro
- ⅓ cup sliced radishes
- 1 medium avocado
- 1-2 limes or lemons cut in wedges
- tortilla chips
Instructions
- Place the oil in the inner pot of a 6-quart Instant Pot. Press SAUTE (Normal) for about 10 minutes. When the oil is hot, add the onions, carrots, potatoes, celery, green beans, and red bell pepper. Cook, stirring constantly, just until the onions begin to soften. Turn off the cooker.
- Add the chipotle chiles, the can of chickpeas, and the uncooked chicken.
- Add the can of diced tomatoes, chicken broth, salt, chopped epazote, and some chopped cilantro.
- Lock the lid. Turn the Pressure Valve to "Sealing." PRESSURE COOK (High Pressure) for 10 minutes. After 10 minutes, allow the pot to sit for another 5 minutes, then do a Quick Pressure Release. Turn off the cooker. Open the lid and taste for seasoning.
- Remove the chicken from the pot and shred it, then bring it back to the pot.
- Ladle the soup into large soup bowls. Right before serving, top the bowls with sliced radishes, slices of avocado, and more chopped cilantro. Add a lime wedge to each serving to squeeze into the soup. Serve with tortilla chips.
Lorelei says
Excellent soup to make any time of the year! Light, delicious, and versatile! I made it tonight, and it came out delicious!