Caldo Tlalpeño

From EatingWell: January/February 2008 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

4 servings

Active Time: 30 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

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.
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 & Notes

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

Per serving: 318 calories; 13 g fat (2 g sat, 7 g mono); 39 mg cholesterol; 31 g carbohydrates; 22 g protein; 6 g fiber; 264 mg sodium; 517 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Selenium (16% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 1/2 fat