Caldo Tlalpeno

Name: Caldo Tlalpeno
Total time: 40 min
Ingredients: 6 cups reduced-sodium chicken broth; ½ 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; ¼ cup chopped fresh cilantro; 1 lime, quartered

13 Ratings
12 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, January/February 2008

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Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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.
Step 4
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

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 Facts

Per Serving:

271 calories; protein 19.7g; carbohydrates 26.7g; dietary fiber 4.7g; sugars 3.1g; fat 10.1g; saturated fat 1.4g; cholesterol 31.3mg; vitamin a iu 246.5IU; vitamin c 34.8mg; folate 52.8mcg; calcium 22.5mg; iron 1.4mg; magnesium 62.4mg; potassium 714.1mg; sodium 881.3mg; thiamin 0.1mg.

Exchanges:

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

13 Ratings

5 star values: 11
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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caldwell7540

02/28/2022

Hands down one of the best, most flavorful soups I’ve had. Love it!! I used salt, rotisserie chicken and cauliflower rice. It was fantastic.

rnewmie

11/15/2020

Keep going back to this one. It's easy to make and a crowd-pleaser. The garnishes are necessary but really finish off the dish nicely.

EatingWell Member

11/15/2020

Keep going back to this one. It's easy to make and a crowd-pleaser. The garnishes are necessary but really finish off the dish nicely.

Judge Roy Bean

08/13/2017

This is a real Mexican dish. It comes from a part of Mexico City named Tlalpan. That's why it's called Caldo Tlalpeno. This dish is NOT from Central America. It's delicious and I highly recommend it.

Brent S

12/27/2016

Very good soup. Some people have said it's too spicy, but that's a pro with me. The spice feeling in your mouth goes away fairly quickly. I also noticed that leftovers the next day don't taste as spicy as when it was fresh off the stove. If you don't like spicy foods, then I suggest only using 1/2 of a jalapeno in adobo, and/or maybe substituting a couple of bell peppers for the poblano. Next time I will add more broth, and cut up an extra avocado, because that was a good addition.

starlapatterson

03/02/2014

Great Soup with a Few Adjustments for PaleoI replaced the rice with quinoa and made more broth and this was a wonderful meal!Pros: Quick, easy, flavorful, easy to adjustCons: Can be very spicy

EatingWell Member

03/02/2014

Great Soup with a Few Adjustments for Paleo I replaced the rice with quinoa and made more broth and this was a wonderful meal! Pros: Quick, easy, flavorful, easy to adjust Cons: Can be very spicy

Jilary

07/29/2013

Quick, easy and delicious! 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. Pros: Very fast and easy to make

EatingWell Member

11/25/2010

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

ronandtrudy

11/25/2010

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

Melanie

03/06/2010

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

EatingWell User

10/18/2009

One of our favorite recipes. Easy, fresh, spicy. Mmm. Dale, Minneapolis, MN

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (12)

All Reviews for Caldo Tlalpeno

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Caldo Tlalpeno

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (12)

All Reviews for Caldo Tlalpeno