Caldo Tlalpeño with Chicken and Brown Rice

Soup

Caldo Tlalpeño with Chicken and Brown Rice

Chipotle and soft garlic flavor a chicken and brown rice broth topped with radish, avocado and lime.

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Yield
4 servings
Cuisine
Mexican

Serving ideas

Serve each bowl with a wedge of lime.

Ingredients

See the ingredient checklist
  • 6 cups chicken stock
  • 1/2 cup water
  • 5 cloves garlic, peeled
  • 8 oz boneless chicken breast
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1 chipotle chile in adobo
  • 1 cup instant brown rice
  • 4 radishes, sliced
  • 1 small avocado, chopped
  • 1/4 cup chopped cilantro
  • 1 lime, quartered

Before you cook

Use instant brown rice for the timing in this recipe.

How to make Caldo Tlalpeño with Chicken and Brown Rice

  1. Bring the stock, water, garlic and chicken to a boil. Lower to a simmer and skim as needed for 15 to 20 minutes, until the chicken is cooked through and the garlic is soft.

  2. Move the chicken to a clean board. Blend the cooked garlic, chipotle and 1/2 cup of broth until smooth, using a blender suited to warm liquids.

  3. Cook the onion in olive oil until beginning to brown, about 8 to 10 minutes, then add it to the soup. Stir in the chipotle mixture and rice. Simmer until the rice is tender, about 10 minutes.

  4. Shred the chicken into bowls and add the broth and rice. Top with radishes, avocado and cilantro.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Caldo Tlalpeño with Chicken and Brown Rice

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Chipotle and soft garlic flavor a chicken and brown rice broth topped with radish, avocado and lime.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Instructions Notes

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Ingredients
  

  •  
    6 cups chicken stock
  • ½ cup water
  • 5 cloves garlic peeled
  •  
    8 oz boneless chicken breast
  • 2 tsp olive oil
  • 1 medium onion chopped
  •  
    1 chipotle chile in adobo
  •  
    1 cup instant brown rice
  •  
    4 radishes sliced
  • 1 small avocado chopped
  •  
    ¼ cup chopped cilantro
  • 1 lime quartered

Instructions
 

  1. Bring the stock, water, garlic and chicken to a boil. Lower to a simmer and skim as needed for 15 to 20 minutes, until the chicken is cooked through and the garlic is soft.
  2. Move the chicken to a clean board. Blend the cooked garlic, chipotle and 1/2 cup of broth until smooth, using a blender suited to warm liquids.
  3. Cook the onion in olive oil until beginning to brown, about 8 to 10 minutes, then add it to the soup. Stir in the chipotle mixture and rice. Simmer until the rice is tender, about 10 minutes.
  4. Shred the chicken into bowls and add the broth and rice. Top with radishes, avocado and cilantro.

Notes

Use instant brown rice for the timing in this recipe.
Adapted from Adore Foods.

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