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Caldo Tlalpeño

January/February 2008

Your rating: None Average: 4.1 (70 votes)

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:
"It was OK. Way too much rice. It almost became a stew when the rice soaked up the broth. "
Caldo Tlalpeño

16 Reviews for Caldo Tlalpeño

09/01/2010
Anonymous

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.

Comments
03/06/2010

Love all the flavors. It was even better the second day! I too added a little more broth.

Comments
01/25/2010
Anonymous

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.

Comments
01/13/2010
Anonymous

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.

Comments
10/27/2009
Anonymous

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.

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