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White bowl with blue rim filled with soup zucchini, carrots, chickpeas and rice
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Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
Course Soup
Cuisine Mexican
Keyword caldotlalpeno, vegancaldo
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 246kcal
Author Dora S.


  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters


  • Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute
  • Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.
  • Add rice and simmer for 4 minutes.
  • Add potatoes and simmer for 4 minutes.
  • Add carrots and simmer for 4 minutes.
  • Add chipotle in adobo and zucchini and simmer for 5 minutes.
  • Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 
  • Season with salt and pepper.
  • Serve with avocado cubes and lime wedges.


To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.


Serving: 1cup | Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 2430mg | Potassium: 725mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5653IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 4mg