Caldo Tlalpeño originates from the Tlalpan district of Mexico City and is celebrated as a comforting, rustic chicken soup that showcases the region’s love for smoky chipotle, fresh cilantro, and hearty rice. It’s traditionally served at family gatherings and as a restorative dish during cooler evenings.

In some regions, the soup is made with pork instead of chicken, or the rice is replaced with hominy. Some cooks add potatoes or corn, while others prefer a spicier broth by adding more chipotle or fresh chilies. The core elements—smoky salsa, chicken, and rice—remain constant.

Authentic Caldo Tlalpeño is served hot in deep bowls, topped with fresh avocado slices, crumbled queso fresco, a wedge of lime, and a sprinkle of cilantro. A small spoonful of habanero salsa is often offered on the side for those who like extra heat.

The soup is a staple for family meals, especially on weekends or during holidays like Día de los Muertos, where warm, nourishing dishes are valued. It’s also common in school cafeterias and as a comforting remedy for colds.

Its unique blend of smoky chipotle‑adobo salsa with a clear chicken broth, combined with fluffy rice and fresh toppings, creates a balance of heat, acidity, and creaminess that is distinct from other Mexican soups like pozole or menudo.

Common errors include moving the chicken too early, which causes sticking; letting the broth boil vigorously, which can break up the rice; and over‑cooking the vegetables, which removes their bite. Follow the low‑simmer technique and add vegetables at the end.

The extra oil creates a thin barrier between the hot metal and the protein, preventing the chicken skin from sticking and allowing it to develop a deep, golden crust that adds flavor to the broth.

Yes, you can prepare the salsa and even cook the broth a day ahead. Store the broth and shredded chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add freshly cooked rice and toppings just before serving.

The broth should be clear yet richly colored from the chipotle‑tomato salsa. The chicken should be tender and easily shreddable, the rice fluffy, and the vegetables should retain a slight crunch. The final bowl should be vibrant with green cilantro and bright avocado.

The YouTube channel Christopher Kimball’s Milk Street specializes in modern, globally‑inspired home cooking with a focus on bold flavors, efficient techniques, and accessible recipes that can be made in under an hour.

Milk Street emphasizes streamlined, time‑saving methods—like using a blender for salsa and a single pot for broth—while preserving authentic flavors. Other Mexican channels may focus more on traditional, labor‑intensive processes, whereas Milk Street balances authenticity with modern kitchen efficiency.

Milk Street is known for recipes such as Chicken Tinga, Pork Carnitas, and a quick version of Pozole, all presented with clear, step‑by‑step video instructions that highlight flavor‑building techniques.