Caldo Tlalpeño (Mexican Chicken Soup)
Chipotle-laced broth and thick chunks of corn on the cob are featured in this healthy, smoky chicken soup recipe. The secret to the great flavor is cooking the vegetables in the broth that's made from cooking the chicken. Serve the soup with warm corn tortillas.
To make ahead: Refrigerate for up to 3 days.
1 1/2 medium-fat protein, 1 1/2 vegetable, 1 starch, 1/2 fat