I replaced the rice with quinoa and made more broth and this was a wonderful meal!
From EatingWell: January/February 2008
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.
16 Reviews for Caldo Tlalpeño
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.
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.
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!