Caldo Tlalpeno

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.

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.

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.

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.

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.

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

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

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

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

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

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

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