Caldo Tlalpeño is a warm, comforting Mexican soup packed with tender chicken, hearty chickpeas, and vibrant vegetables in a rich, flavorful broth. This traditional Mexican dish gets its bold character from spicy chilies and fresh lime. We’ve made a few smart swaps—like using just one potato and a good chicken stock—to keep it Weight Watchers-friendly while staying true to its roots.
This one-pot, 1-Point wonder is easy to make and perfect for a cozy, nourishing meal. Try this lighter take on Caldo Tlalpeño, and check out our other Weight Watchers dinner recipes for more delicious meal ideas!
Caldo Tlalpeño Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Serving Size: 2 cups (480 ml)
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
- 3 cups shredded cooked chicken (450 g)
- 8 cups chicken broth (2 L)
- 1 medium yellow onion (200 g), diced
- 3 large garlic cloves, crushed
- 2 medium carrots (200 g), sliced into rounds
- 1 medium potato (200 g), cubed
- 4 medium tomatoes (500 g), quartered
- 2 tablespoons tomato paste (30 g)
- 2 cups cooked chickpeas (340 g), drained and rinsed
- 1 tablespoon vegetable oil (14 ml)
- 1 serrano pepper (optional), finely chopped
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
- Prepare the Aromatics: Heat vegetable oil in a large pot over medium heat. Add diced onion, crushed garlic, and finely chopped serrano pepper (if using). Cook for 5-7 minutes, stirring occasionally, until the onion softens and turns translucent.
- Build the Tomato Base: Stir in tomato paste and cook for 1 minute. Add quartered tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften slightly.
- Add Vegetables: Incorporate sliced carrots and cooked chickpeas. Stir well to combine. Cook for 2-3 minutes.
- Complete the Soup: Add cubed potatoes and shredded cooked chicken. Pour in chicken broth and season with salt and black pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Serve: Taste and adjust seasoning as needed. Ladle the hot soup into bowls and serve with lime wedges on the side.
Variations and Substitutions
Caldo Tlalpeño is versatile, and several popular variations exist:
- For a smoother consistency, you can blend the tomatoes with tomato paste, chilies, and broth. While traditionally a clear soup, this variation creates a thicker texture. This method works well if you prefer not to encounter whole vegetables or seasonings in your soup.
- Some cooks swap chickpeas for hominy, creating a variation that bridges the gap between Caldo Tlalpeño and pozole rojo. This substitution adds a different texture while maintaining the soup’s heartiness.
- The chicken preparation can vary according to preference. While I prefer larger, more substantial pieces of chicken, you can shred it more finely for a different texture throughout the soup.
- The toppings are crucial! Traditional garnishes include diced avocado, crispy fried tortilla strips, fresh cilantro, and the non-negotiable lime juice, which adds brightness to each bowl.
Tips and Tricks for making Caldo Tlalpeño
- Homemade chicken broth: In a large pot of water, combine a halved onion, three large unpeeled garlic cloves (just lightly crushed), and a generous bunch of fresh cilantro. Cook your chicken breast in this aromatic base until fully done – this same chicken will later return to the finished soup. Once the chicken is cooked, strain the broth to remove the vegetables and herbs, creating a clean foundation for your Caldo Tlalpeño. This extra step makes a noticeable difference in the final taste of your soup.
- For those who enjoy heat, soak a poblano chile overnight, then blend it with half a cup of water before adding it to your soup.
- For a more substantial soup, add diced squash in varying sizes. The smaller pieces will naturally break down during cooking, lending both color and body to the broth while larger pieces maintain their shape for textural contrast.
- Meal prep: This soup is particularly meal-prep friendly and freezes beautifully, especially if you omit the potatoes. When storing, keep any crispy toppings separate to maintain their texture.
- Quality broth: Using bone-in chicken parts creates a more flavorful foundation, but good-quality store-bought chicken stock can work in a pinch. Allow enough time for the flavors to meld – don’t rush the simmering process.
Caldo Tlalpeño
A warm and comforting traditional Mexican soup.
Ingredients
- 3 cups shredded cooked chicken, 450 g
- 8 cups chicken broth, 2 L
- 1 medium yellow onion, 200 g, diced
- 3 large garlic cloves, crushed
- 2 medium carrots, 200 g, sliced into rounds
- 1 medium potato, 200 g, cubed
- 4 medium tomatoes, 500 g, quartered
- 2 tablespoons tomato paste, 30 g
- 2 cups cooked chickpeas, 340 g, drained and rinsed
- 1 tablespoon vegetable oil, 14 ml
- 1 serrano pepper, optional, finely chopped
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
- Prepare the Aromatics: Heat vegetable oil in a large pot over medium heat. Add diced onion, crushed garlic, and finely chopped serrano pepper (if using). Cook for 5-7 minutes, stirring occasionally, until the onion softens and turns translucent.
- Build the Tomato Base: Stir in tomato paste and cook for 1 minute. Add quartered tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften slightly.
- Add Vegetables: Incorporate sliced carrots and cooked chickpeas. Stir well to combine. Cook for 2-3 minutes.
- Complete the Soup: Add cubed potatoes and shredded cooked chicken. Pour in chicken broth and season with salt and black pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Serve: Taste and adjust seasoning as needed. Ladle the hot soup into bowls and serve with lime wedges on the side.
Notes
Just 1 WW point per serving.
Nutrition
Serving: 684gCalories: 312kcalCarbohydrates: 33gProtein: 32gFat: 6.8gSaturated Fat: 1.1gCholesterol: 64mgSodium: 1624mgPotassium: 953mgFiber: 8.3gSugar: 8.8gCalcium: 82mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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