Cookbook

HR: Caldo Tlalpeño *PIC*

Caldo Tlalpeño

Average: 4.5 stars*
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.

Active Time: 30 minutes

Eatingwell.com

Ingredients:

6 cups reduced-sodium chicken broth
1/2 cup water
1 head garlic, cloves separated and peeled
8 ounces boneless, skinless chicken breast, trimmed
2 teaspoons canola oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, chopped
1 canned chipotle pepper in adobo sauce, (see Shopping Tip)
1 cup instant brown rice
4 radishes, sliced
1 small avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, quartered

Instructions:

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.
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.
Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when puréeing 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.
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.

Posted by Sass
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READER'S COMMENT:

"Really delicious. The lime was great at taking a bit of the heat out, and neutralizing an off-taste, noticed before adding the lime. Used a poblano chili and added some red bell pepper too. Yummy and easy. "

Tips & Notes
Shopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep 2 weeks in the refrigerator or 6 months in the freezer.
Nutrition
Per serving: 318 calories; 13 g fat (2 g sat, 7 g mono); 39 mg cholesterol; 31 g carbohydrates; 22 g protein; 6 g fiber; 264 mg sodium; 517 mg potassium.

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