From Our Kitchen To Yours: Caldo Tlalpeño con Pollo

Cold weather is the perfect time to enjoy a big bowl of hot soup. This tim of year, we love warming up with Centro's Caldo Tlalpeño con Pollo - the perfect blend of chicken soup, fresh veggies and spice. Learn how to make this Mexican chicken soup right in the comfort of your own home.


Recipe: Caldo Tlalpeno
Makes: 6-8 servings


  • 8 cups chicken stock

  • 1 cup of cooked garbanzo beans
  • 2 small carrots, peeled and cut into ½” dice

  • 2 small yellow potatoes, peeled and cut into ½” dice

  • 4 oz tomatoes, peeled and diced (canned tomatoes can be substituted)

  • 1 small yellow onion, peeled and cut into 1/2'” dice

  • 1 jalapeno, seeded and diced

  • ½ tsp fresh thyme

  • 1 tsp minced garlic

  • ¼ head white cabbage, chopped

  • 12 oz cooked chicken, cut into ½” dice

  • salt to taste

  • finely chopped chipotles en adobo, as needed

  • 2 Tbsp vegetable oil

  • Diced avocado


  1. Saute onion, garlic, and jalapeno in vegetable oil over medium heat until soft but notbrown

  2. Add the chicken stock, garbanzo beans, carrots, potatoes, tomatoes, and cabbage and bring to a simmer

  3. Cook until carrots and potatoes are tender, 15-20 minutes

  4. Season to taste with salt

  5. Remove from heat and add the chicken

  6. To serve, place about 1 tsp of chipotles in each serving bowl & ladle the soup into each bowl and serve

  7. Garnish each bowl with 1/4 diced avocado

  8. Enjoy!


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)