Traditional Caldo Tlalpeno Soup


  • 1 cup of tomato puree
  • 1 garlic clove
  • 1 chipotle pepper
  • 1 teaspoon of cumin
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 teaspoon of soybean oil
  • 4 cups of homemade chicken broth
  • 2 cups of shredded chicken
  • 4 corn tortillas, cut in strips
  • 1 tablespoon of soybean oil to fry tortilla strips
  • 1/2 avocado
  • 1/2 cup of crumbled queso fresco
  • 1/3 cup of crème fraîche or crema mexicana


  • Serving Size:
  • Cook time:
  1.  In a blender, mix the tomato puree, the garlic, the chipotle pepper and the spices. 
  2. With the stove set at medium, heat one teaspoon of soybean oil in the soup pan.
  3. Add the blended sauce to the hot soybean oil. Then add the chicken broth and the shredded chicken. Season to taste. Let it simmer, then cover until ready to serve.
  4. Using one tablespoon of soybean oil, fry the tortilla strips until golden brown. Place the fried tortilla strips on a paper towel to remove excess fat.
  5. Serve the soup hot and garnish with the fried tortilla strips, queso fresco cheese crumbles, crème fraîche, avocado and a slice of chipotle pepper.