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Caldo Tlalpeño

Caldo Tlalpeño
This Recipe Is:

WebMD Recipe from

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.

Prep: 30 | Total Time: 40
  • 6 cups
    reduced-sodium chicken broth
  • 1/2 cup
  • 1 head
    garlic, cloves; separated and peeled
  • 8 ounces
    boneless chicken breast, trimmed
  • 2 teaspoons
    canola oil
  • 1 medium
    onion, chopped
  • poblano or Anaheim chile pepper, chopped
  • 1 canned
    chipotle pepper in adobo sauce
  • 1 cup
    instant brown rice
  • radishes, sliced
  • 1 small
    avocado, chopped
  • 1/4 cup
    fresh cilantro, chopped
  • lime, quartered
  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.
  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.
  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.
  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.


Nutritional Information

Makes: 4 servings
  • Calories283
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol31 mg
  • Carbohydrates29 g
    • Dietary fiber5 g
  • Protein20 g
  • Sodium884 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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