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. "

Comments

Comment	Posted
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.	3 weeks 4 days ago
One of our favorite recipes. Easy, fresh, spicy. Mmm. Dale, Minneapolis, MN	4 weeks 6 days ago
My husband and I loved this recipe. Next time we are going to add chopped red bell pepper for color and texture. Karen, MD	7 weeks 2 days ago
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	8 weeks 1 day ago
This is great any time of year and is one of our favorite Eating Well recipes! Rachel, VT	8 weeks 1 day ago
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	8 weeks 1 day ago
Wow! This is a wonderful, boldly flavored soup. Quesadillas are a must with this. Sara, Dallas, TX	8 weeks 1 day ago