My husband and I loved this recipe. Next time we are going to add chopped red bell pepper for color and texture. Karen MD
Wow! This is a wonderful boldly flavored soup. Quesadillas are a must with this. Sara Dallas TX
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
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.
It was OK. Way too much rice. It almost became a stew when the rice soaked up the broth.
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
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.
Really delicious. The lime was great at taking a bit of the heat out and neutralizing an off tasted noticed before adding the lime. Used a poblano chili and added some red bell pepper too. Yummy and easy.
Don't add the rice at all -- better that way. This is not a real Mexican dish but a Central American Indian dish. Any word that has tl in it is from the Nahuatl Indian language and they NEVER ate rice at all which is not native to the Americas. It is far lower in carbs/calories and more diabetic friendly etc. if you don't add the rice of any kind. Also it won't be a stew if you don't add the rice. Pros: Great tasting. Cons: Too many carbs to be diabetic friendly.
