Caldo Tlalpeno

Caldo Tlalpeno

17 Reviews
From: EatingWell Magazine, January/February 2008

Although there are many variations of this Mexican chicken soup, spicy chipotle chiles are always part of the broth. Make it a meal: Serve with a Mexican beer and cheese quesadillas.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup water
  • 1 head garlic, cloves separated and peeled
  • 8 ounces boneless, skinless chicken breast, trimmed
  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 poblano or Anaheim chile pepper, chopped
  • 1 canned chipotle pepper in adobo sauce, (see Shopping Tip)
  • 1 cup instant brown rice
  • 4 radishes, sliced
  • 1 small avocado, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 lime, quartered

Preparation

  • Active

  • Ready In

  1. Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
  2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
  3. Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
  4. Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.
  • Shopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition information

  • Per serving: 271 calories; 10 g fat(1 g sat); 5 g fiber; 27 g carbohydrates; 20 g protein; 53 mcg folate; 31 mg cholesterol; 3 g sugars; 0 g added sugars; 247 IU vitamin A; 35 mg vitamin C; 22 mg calcium; 1 mg iron; 881 mg sodium; 714 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 1/2 fat

Reviews 17

April 01, 2015
profile image
By: EatingWell User
Don't add the rice at all -- better that way. This is not a real Mexican dish but a Central American Indian dish. Any word that has tl in it is from the Nahuatl Indian language and they NEVER ate rice at all which is not native to the Americas. It is far lower in carbs/calories and more diabetic friendly , etc., if you don't add the rice of any kind. Also, it won't be a stew if you don't add the rice. Pros: Great tasting. Cons: Too many carbs to be diabetic friendly.
March 02, 2014
profile image
By: starlapatterson
Great Soup with a Few Adjustments for Paleo I replaced the rice with quinoa and made more broth and this was a wonderful meal! Pros: Quick, easy, flavorful, easy to adjust Cons: Can be very spicy
July 29, 2013
profile image
By: Jilary
Quick, easy and delicious! I threw this together after work tonight, and I tasted the broth right before I added the rice, and was concerned I made a mistake with this recipe, despite the good reviews. It just didn't have much flavor at that point, and I wasn't sure the ingredients would add up to good flavor. I made this vegetarian by using fake chicken and vegetable broth. I thought maybe those substitutes just weren't as flavorful as the real thing, but it ended up really coming together in the end! The rice almost completely absorbed the broth, so it wasn't much of a soup, but that was ok with me. The lime juice squeezed on top really finished it off nicely. I had run out of cilantro after making a big batch of guacamole, but I'll be sure to pick some up tomorrow when I have the left overs. My dad and my son both tasted the rice portion and thought it was really good too. I look forward to making this again! Oh, I'm not a fan of instant rice, so I used Himalayan pink rice instead as I thought it was a nice middle ground between brown rice and white. Pros: Very fast and easy to make
December 15, 2012
profile image
By: EatingWell User
Great recipe. It was a little too spicy for my taste so I might cut back on the pepper next time but it was still very good. The avocado was a great addition. I definitely plan to make this again. Pros: Delicious, easy to make, good as leftovers, makes enough to eat for several days Cons: A little too spicy for my taste
December 20, 2011
profile image
By: EatingWell User
Very Good, even better leftovers This was very easy to make and quite flavorful. It'll be good packed for lunch with the radishes and cilantro separate. I might add some jalapenos next time. Also, even though it changes the nutrition content, I would double the amount of chicken. I like to chew my soup! Pros: Easy and tasty
November 25, 2010
profile image
By: ronandtrudy
It was OK. Way too much rice. It almost became a stew when the rice soaked up the broth.
September 01, 2010
profile image
By: EatingWell User
Great Recipe! I've made it twice. The first time the avocado I got wasn't good so I went without, the second time I had it with the avocado and I found it didn't really add anything. I've found adding a bit of ranchero salsa to the blender adds to the flavor.
March 06, 2010
profile image
By: Melanie
Love all the flavors. It was even better the second day! I too added a little more broth.
January 25, 2010
profile image
By: EatingWell User
Really delicious. The lime was great at taking a bit of the heat out, and neutralizing an off tasted, noticed before adding the lime. Used a poblano chili and added some red bell pepper too. Yummy and easy.