Authentic Caldo Tlampeño Recipe: Step-by-Step Guide to Mexico's Spicy Chicken Soup

By Maya Gonzalez

Table of Contents

  1. Ingredients
  2. Step-by-Step Instructions
  3. Spice Blend Details
  4. Serving Suggestions
  5. Where to Buy Ingredients

Ingredients

  • 2 lbs (900g) boneless, skinless chicken breasts or thighs
  • 4 dried guajillo chiles
  • 2 dried pasilla chiles
  • 1 medium white onion, chopped
  • 4 garlic cloves, peeled
  • 2 medium tomatoes, diced
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 4 cups (950ml) chicken broth
  • 2 tbsp vegetable oil
  • Salt to taste
  • Optional toppings: avocado slices, fresh cilantro, lime wedges, crumbled queso fresco, fried tortilla strips

Step-by-Step Instructions

  1. Toast the chiles: Heat a dry skillet over medium heat. Place guajillo and pasilla chiles in the skillet and toast for 30-60 seconds per side until fragrant but not burnt. Remove and set aside.
  2. Rehydrate chiles: Place toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
  3. Prepare broth base: In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until translucent (5 minutes).
  4. Blend chile paste: Drain soaked chiles and remove stems. Blend chiles with 1 cup of broth, tomatoes, oregano, and cumin until smooth.
  5. Simmer broth: Pour chile paste into the pot with onion mixture. Add remaining broth and bring to a gentle simmer. Cook for 20 minutes to develop flavors.
  6. Cook chicken: Add chicken pieces to the broth. Simmer for 15-20 minutes until chicken reaches 165°F (74°C) internal temperature. Remove chicken and shred with two forks.
  7. Combine and serve: Return shredded chicken to the pot. Simmer for 5 more minutes. Season with salt to taste. Serve hot with desired toppings.
Chile Type Heat Level (SHU) Flavor Profile Best For
Guajillo 2,500–5,000 Smoky, Tangy, Slightly Sweet Broths, Sauces
Pasilla 1,000–2,500 Earthy, Chocolatey, Deep Dark Sauces, Mole
Ancho 1,000–2,000 Sweet, Fruity, Mild Stews, Marinades
Arbol 15,000–30,000 Grassy, Nutty, Hot Oil-Based Salsas

Spice Blend Details

Guajillo chiles provide the signature smoky-sweet base, while pasilla adds earthy depth. For mild versions, use only guajillo. For medium heat, combine equal parts guajillo and pasilla. For extra heat, add 1-2 arbol chiles to the blend. Always remove seeds and stems before blending to control spice levels.

Spice Level Chile Mix Recommendation Who It’s For
Mild 4 guajillo chiles only Families, kids, spice-sensitive palates
Medium 3 guajillo + 1 pasilla Casual eaters who enjoy some heat
Hot 2 guajillo + 1 pasilla + 2 arbol Spice lovers and heat-seekers

Serving Suggestions

Caldo tlampeño is a complete meal, but these pairings enhance the experience:

  • Side Salad: Simple green salad with lime-cilantro vinaigrette
  • Rice: Mexican-style yellow rice
  • Bread: Warm bolillo rolls for dipping
  • Beverage: Horchata or agua de jamaica to balance the heat
Product Features Best For Where to Buy
La Morena Guajillo Chiles Vacuum-sealed, fresh aroma Homemade broths and sauces Latin markets, Amazon
Ranchero Pasilla Chiles Dark skin, intense flavor Deep-flavored soups and moles Specialty spice shops
Epazote Mexican Oregano True Mexican variety, strong aroma Authentic regional dishes Etsy, gourmet spice sites
El Milagro Corn Tortillas Soft, pliable, perfect for frying Traditional toppings Local supermarkets
Authentic bowl of Caldo Tlampeño with avocado, cilantro, and lime garnish
Family enjoying Caldo Tlampeño with traditional toppings
Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.