Turkey Caldo Tlalpeno

Photography: Karry Hosford

Named after a community on the outskirts of Mexico City--Tlalpan--this is a simple brothy soup studded with bits of turkey and chickpeas. If you've already eaten all the leftover turkey, chop some rotisserie chicken. Adjust the spice level to your taste by using more or less chipotle. We liked it spicy.

Yield: 4 servings (serving size: 2 cups soup and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 27.8g
  • Carbohydrate: 21g
  • Fiber: 4.9g
  • Cholesterol: 59mg
  • Iron: 2.8mg
  • Sodium: 818mg
  • Calcium: 61mg


  • 1 1/2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 2/3 cup grape or cherry tomatoes, halved
  • 1 garlic clove, minced
  • 4 1/2 cups Rich Turkey Stock
  • 1 to 2 teaspoons minced canned chipotle chiles in adobo sauce
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 1/2 cups chopped cooked turkey
  • 1/2 teaspoon salt
  • 1/4 cup thinly sliced green onions
  • 4 lime wedges


  1. Heat the oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes and garlic; cook 2 minutes, stirring frequently.
  2. Add stock, chipotle, and chickpeas; bring to a simmer. Stir in turkey and salt. Cook 1 minute or until thoroughly heated. Top each serving with 1 tablespoon green onions. Serve with lime wedges.
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