Caldo Tlalpeño

To start of the new year I decided to cook my favorite recipe of all time: Caldo Tlalpeño

This is a spicy Mexican chicken soup with chipotle chilis making up part of the block. It takes about 45 minutes to make and only uses a couple ingredients that I could consider difficult to find. I found the recipes on www.eatingwell.com  and fell in love. I made a couple tweaks to personalize it and it’s been a staple ever since.

Ingredients:

  • 6 and a half cups water
  • chicken bouillon (enough for 6 cups of broth)
  • 1 head of garlic (peeled)
  • 8 ounces chicken breast
  • oil (vegetable or something similar)
  • 1 medium onion (chopped up)
  • 2 poblano (or anaheim) peppers* (also chopped up)
  • 2 chipotle chilis in adobo sauce**
  • 2 cups of instant brown rice
  • fresh radishes (sliced)
  • fresh cilantro (chopped)
  • an avocado (sliced)
  1. Boil the water, bouillon,chicken, and garlic cloves until the chicken is cooked and the garlic is tender (about 12 to 15 minutes.) Remove the chicken to a cutting board to rest and put the garlic into a blender or mini-prep.
  2. Heat the oil in a skillet over medium heat. Add the onion and peppers and heat, stirring occasionally, until the onions are translucent. Add to the broth.
  3. Add a half cup of the broth and the chipotle chilis to the blender with the garlic and process until smooth. Add all of this back in to the broth and give it a quick stir.
  4. Chop up the chicken (should be cool enough to touch now) or shred it and add it to the broth along with the rice. Cook until the rice is done (about 10 to 12 minutes.) While it’s cooking I usually slice the radishes and avocado, and chop the cilantro. I also recommend sprinkling some lime juice on the avocado to keep it from turning brown.
  5. Ladle the soup into bowls and top with the cilantro, radishes, and avocado and enjoy!

* Poblanos can be substituted by Anaheim (they’re smaller), green bell (they’re not spicy at all), or serrano (hotter and smaller)
** I get my canned chipotle chilis from Kroger in the Mexican cuisine aisle, but they can be harder to find in more… remote grocery stores. I highly recommend stocking up if you can’t find them easily since they last awhile in the can. That and they’re delicious!

 

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