Clear chicken and vegetable soup from Tlalpeño (Caldo Tlalpeño con pollo) from Nopalito: A Mexican Kitchen (page 143) by Gonzalo Guzmán and Stacy Adimando

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Accompaniments: Chipotles in adobo sauce (Chipotles adobados)

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Notes about this recipe

  • patioweather on September 22, 2025

    Warning: this makes six quarts of soup, so be prepared to share with friends! I made it with chicken pieces instead of the whole chicken, so it was good but not great. I had trouble finding a small chicken but would prioritize that next time. The recipe instructions are fiddly, asking you to cook each vegetable separately to keep the soup clear. I used the microwave for the vegetables. I thought the chipotle part was weird but my partner and I loved it. I used a store bought chipotle in adobo.

  • bernalgirl on December 20, 2021

    This makes a very light consommé and ultimately a very delicate soup. My family found it very bland and stirred in big spoonfuls of homemade tomatillo salsa to bring more acidity and depth

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