Caldo Tlalpeño con Arroz Rojo (Smoky Chicken, Chickpea and Rice Soup)
A smoky chipotle chicken broth with chickpeas, carrots, shredded chicken and avocado, finished with a spoonful of red rice.
Made with Mexican chicken stock (caldo de pollo) and Mexican red rice (arroz rojo) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £4.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion and carrots for 6 minutes until the onion is soft. Add the garlic for 1 minute.
7 min - 2
Stir in the tomatoes and chipotles and cook for 5 minutes until they collapse into a thick sauce.
5 min - 3
Pour in your ready made caldo de pollo (see the base recipe). Bring to a simmer, then add the chickpeas and courgette. Simmer for 10 minutes.
10 min - 4
Stir in your ready made shredded chicken (see the base recipe) and simmer for 5 minutes until steaming hot all the way through.
5 min - 5
Add your ready made arroz rojo (see the base recipe) for the last 2 minutes just to warm through. Taste and add salt.
- 6
Ladle into bowls and top with avocado, coriander and lime wedges.
Tips
- Chipotles in adobo are hot and smoky. Start with one and add the second after tasting.
- Add the rice at the very end so it does not go soft and swell up in the broth.
- A sprig of epazote added with the stock gives the herby flavour of the original, if you can find it.
- Add crisp tortilla strips on top for crunch.
Storing and freezing
Cool within 1 hour. Keep the soup without the rice for up to 3 days in the fridge, or freeze for up to 3 months. Reheat until steaming hot all the way through and add fresh rice when serving.
Questions
What is caldo tlalpeño?
A Mexican chicken soup with chipotle, chickpeas and vegetables, named after the Tlalpan district of Mexico City. It is smoky, light and filling.
Can I make it vegetarian?
Not with these bases, as the stock and chicken are meat based. Use vegetable stock, more chickpeas and diced squash for a similar soup.
Can I leave the rice out?
Yes. The soup is good without it. The rice adds body and makes it a more substantial meal.
More made with mexican chicken stock (caldo de pollo)
Caldo Tlalpeño (Smoky Chicken and Chickpea Soup)
GFEFNFSopa de Taco (Tex-Mex Taco Soup)
DFEFNFCrema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFPollo a la Diabla (Devilled Chicken)
GFDFEFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.