Caldo Tlalpeno

Submitted by Chef #508971

"A traditional spicy chicken soup from the heart of Mexico!"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 (32 ounce) can chicken broth
• 1 (10 ounce) can vegetable broth
• 1 (4 ounce) can chipotle chiles in adobo
• 1 cup uncooked white rice
• 1 (10 ounce) can garbanzo beans, drained
• 1 -2 cup shredded cooked chicken (optional)
• fresh cilantro (if you can find it) or epazote (if you can find it)

directions

1. In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
2. Add rice and simmer, covered, until rice is done, about 20 minutes.
3. Empty can of chipotle peppers with sauce into blender and blend until very smooth.
4. Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
5. Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
6. Garnish soup with cilantro or epazote leaves and enjoy!

Reviews

[Dr. Jenny]

This soup was very simple to make and came together quickly. It was a great way to use up leftover chicken that we had grilled on a beer roaster a few days ago. I used jasmine rice, and I used a 15.5 oz can of garbanzo beans (this did not seem like too many beans). The only other modification that I made was that I added a little bit of leftover grilled bell pepper. I found the soup to be hearty and flavorful. I garnished my bowl with lots of fresh cilantro from the garden, which I just stirred into the leftovers in the pot afterwards. I thought the cilantro really made the soup and is a must. I also tried my soup with a little bit of shredded cheddar on top, and this seemed to be a nice, but unnecessary, addition. Thanks for posting this soup. I would make it again.