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Caldo Tlalpeño

January/February 2008

Your rating: None Average: 4 (67 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 Recipe

16 Reviews for Caldo Tlalpeño

10/18/2009
Anonymous

One of our favorite recipes. Easy, fresh, spicy. Mmm.

Dale, Minneapolis, MN

Comments
10/01/2009
Anonymous

My husband and I loved this recipe. Next time we are going to add chopped red bell pepper for color and texture.

Karen, MD

Comments
09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

This is great any time of year and is one of our favorite Eating Well recipes!

Rachel, VT

Comments
09/25/2009
Anonymous

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

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