Caldo Tlalpeño (Chicken soup with rice and vegetables)

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Votes: 18
Rating: 4.44
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Prep Time: minutes
Cook Time: minutes
Yields: people


  • 6 cups water
  • 1 pound chicken breast cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium red onion diced
  • 2 large carrots peeled and diced
  • 2 large zucchini diced
  • 2 cups white rice
  • 4 cups chicken broth
  • salt to taste
  • 1 clove garlic minced
  • 1 tablespoon fresh cilantro chopped
  • 2 large chipotle chiles canned
  • 1 ripe avocado for garnish
  • 1 lime cut into 1-inch wedges; for garnish
Hands down one of my favorite soup recipes..pair with tortillas and enjoy!

Caldo tlalpeño is a Mexican chicken soup with rice and veggies. It's filling and hearty enough and it could perfectly be used as a main course for dinner or lunch. It will turn out to be one of your go-to chicken soup recipes whenever you want something warm and delicious.


  1. Bring a large pot with water to medium-high heat and cook chicken for 15 minutes or until fully cooked. Once ready, take chicken to a separate dish and reserve broth.
  2. In another soup pot, add the olive oil and sautee onion, zucchini and carrot over medium heat, until the onions begins to brown slightly; about 7 minutes. Add garlic and cook another minute.
  3. Stir in rice and chicken broth, cover the pot and simmer for 30 minutes.
  4. Add chile, cilantro, and shredded chicken to the soup to heat through.
  5. Serve soup in bowls and top with diced avocado.
  6. Serve with a slice of lime on the side.

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Votes: 18
Rating: 4.44
Rate this recipe!
Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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