Caldo Tlalpeño

Caldo tlalpeño is a robust, smoky soup from the town of Tlalpan on the outskirts of Mexico City. Traditionally made with chicken, this vegetarian version centres on chickpeas, epazote (a pungent Mexican herb), and chipotle chili, which provides the soup's characteristic smoky, earthy heat. The soup's deep flavour comes from charring the tomatoes and onion directly over a flame or under a grill before blending — a technique fundamental to authentic Mexican cooking. Naturally gluten-free and deeply satisfying.

Serves: 4

Ingredients

• 500g (2.5 cups) cooked chickpeas (or 2 × 400g cans, drained)
• 4 large tomatoes, halved
• 1 white onion, quartered
• 4 garlic cloves, unpeeled
• 2 chipotle peppers in adobo sauce
• 1.2 litres (5 cups) vegetable stock
• 3 sprigs fresh epazote (or 1 tsp dried; substitute flat-leaf parsley if unavailable)
• 2 tbsp neutral oil
• Salt to taste
• 1 medium chayote or zucchini, diced into 1.5cm cubes
• Lime wedges, diced avocado, and sliced radishes to serve

Instructions

1. Place tomato halves, onion quarters, and unpeeled garlic cloves under a hot grill (broiler) or directly on a gas flame. Char for 10–12 minutes, turning occasionally, until blackened in spots and softened. Peel garlic.
2. Transfer charred vegetables to a blender with chipotle peppers and 240ml (1 cup) of the vegetable stock. Blend until smooth.
3. Heat oil in a large pot over medium-high heat. Pour in the blended tomato mixture — it will spit — and fry, stirring, for 5 minutes until deepened in colour.
4. Add remaining stock, chickpeas, chayote or zucchini, and epazote. Bring to a boil, then simmer for 20 minutes.
5. Season generously with salt. Remove epazote sprigs before serving.
6. Ladle into deep bowls and top with diced avocado, sliced radishes, and a squeeze of lime.

Cook's Notes: Charring the vegetables is the single most important step — it adds a smoky sweetness that no other technique replicates. Epazote has a medicinal, herbal flavour quite unlike parsley; seek it out at Mexican grocers if possible. The soup thickens as it sits; add stock when reheating.