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. Source: EatingWell Magazine, January/February 2008

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Tips

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 Facts

271 calories; 10.1 g total fat; 31 mg cholesterol; 881 mg sodium. 26.7 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (19)

Read More Reviews
20 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2017
This is a real Mexican dish. It comes from a part of Mexico City named Tlalpan. That's why it's called Caldo Tlalpeno. This dish is NOT from Central America. It's delicious and I highly recommend it. Read More
Rating: 5 stars
12/27/2016
Very good soup. Some people have said it's too spicy but that's a pro with me. The spice feeling in your mouth goes away fairly quickly. I also noticed that leftovers the next day don't taste as spicy as when it was fresh off the stove. If you don't like spicy foods then I suggest only using 1/2 of a jalapeno in adobo and/or maybe substituting a couple of bell peppers for the poblano. Next time I will add more broth and cut up an extra avocado because that was a good addition. Read More
Rating: 4 stars
04/01/2015
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. Read More
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Rating: 5 stars
03/02/2014
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 Read More
Rating: 5 stars
07/30/2013
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 Read More
Rating: 4 stars
12/15/2012
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 Read More
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Rating: 4 stars
12/20/2011
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 Read More
Rating: 5 stars
10/30/2011
For more texture and flavor add some crushed tortilla chips and a bit of shredded cheese to the bottom of the bowl before filling it up with the chicken and broth. Lauren Baltimore MD Read More
Rating: 5 stars
10/30/2011
This is great any time of year and is one of our favorite Eating Well recipes! Rachel VT Read More
Rating: 5 stars
10/30/2011
This was easy reasonably fast and delicious. I used an Anaheim pepper and the Chipotle and they gave it just enough heat for a great taste without burn. The rice makes it filling enough with just a salad and bread. I used quick cooking brown rice a little bit more broth and let it cook for 25 minutes - it turned out perfect! Lisa Smith Columbus OH Read More
Rating: 5 stars
10/30/2011
Wow! This is a wonderful boldly flavored soup. Quesadillas are a must with this. Sara Dallas TX Read More
Rating: 5 stars
10/30/2011
My husband and I loved this recipe. Next time we are going to add chopped red bell pepper for color and texture. Karen MD Read More
Rating: 5 stars
10/30/2011
One of our favorite recipes. Easy fresh spicy. Mmm. Dale Minneapolis MN Read More
Rating: 5 stars
10/30/2011
Great soup easy to cook and a quick meal. It was just spicy enough to eat and wasn't offensively hot. I didn't have the quesadilla and I'm sure that would have put it over the top. Read More
Rating: 5 stars
10/30/2011
It was so good I didn't have anaheim chilies but used a jalapeno I love really spicy food I think it was a good substitution. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
Love all the flavors. It was even better the second day! I too added a little more broth. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 4 stars
10/29/2011
It was OK. Way too much rice. It almost became a stew when the rice soaked up the broth. Read More