Caldo Tlalpeño

Caldo Tlalpeño is a beloved restorative soup from Tlalpan, now a borough of Mexico City — a clear, deeply flavoured broth of chicken, chickpeas, and epazote, given its signature smokiness by a whole chipotle chile. It is the kind of soup that appears on market menus on cool mornings and at grandmother's table on a Sunday, considered one of the most comforting and nourishing dishes in the Mexican kitchen.

Serves: 6

Ingredients

• 800g (1.75 lb) bone-in, skin-on chicken pieces (thighs and drumsticks)
• 400g (14 oz) cooked chickpeas (canned, drained and rinsed)
• 2 dried chipotle chiles (or 1-2 chipotles in adobo)
• 2 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 1 large white onion, halved
• 4 cloves garlic
• 4 sprigs fresh epazote (or 1 tsp dried; substitute fresh cilantro)
• 1.5 litres (6 cups) low-sodium chicken stock
• 1 tbsp (15ml) neutral oil
• Salt and pepper to taste

To serve: lime wedges, diced white onion, sliced serrano chile, avocado slices, corn tortillas

Instructions

1. In a large pot over medium heat, warm the oil. Add the halved onion (cut-side down) and garlic cloves, charring them 4-5 minutes without stirring. Remove and set aside.
2. Add chicken pieces to the pot and lightly brown on both sides, 3-4 minutes per side. Pour in the stock.
3. Add the charred onion, garlic, chipotle chiles, celery, and epazote. Bring to a boil, then reduce heat to a gentle simmer.
4. Cook uncovered for 30-35 minutes, skimming any foam, until chicken is cooked through and broth is fragrant.
5. Remove the chicken and shred into large pieces, discarding bones and skin. Remove chipotle chiles; finely chop one and return to the pot, discard the rest (or add more for heat).
6. Return shredded chicken to the pot along with the chickpeas and carrots. Simmer a further 15 minutes until carrots are tender.
7. Season well with salt and pepper. Serve with lime, raw onion, serrano, avocado, and warm tortillas.

Cook's Notes: Epazote is highly traditional here and adds a herbal, slightly medicinal depth. If unavailable, cilantro makes a reasonable substitute. The soup should be clear and golden — not a thick stew.