Best 5 Caldo Tlapeo A Mexican Chicken And Rice Soup Recipes

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In the realm of Mexican cuisine, Caldo Tlapeño, a traditional chicken and rice soup, reigns supreme. This delectable dish, brimming with an array of flavors and textures, is a testament to the culinary artistry of Mexico. The aromatic broth, infused with the essence of roasted chicken, vegetables, and guajillo chiles, forms the foundation of this comforting soup. Tender pieces of chicken, fluffy rice, and a medley of vegetables, including carrots, potatoes, and zucchini, add substance and delightful textural contrast. A sprinkling of fresh cilantro and a squeeze of lime elevate the flavors, creating a harmonious balance of tanginess and freshness. Caldo Tlapeño is not just a soup; it's a culinary journey that encapsulates the vibrant spirit of Mexican cooking. Accompanying this tantalizing soup are two additional recipes that further showcase the versatility of Caldo Tlapeño. The Chicken Tortilla Soup recipe transforms this classic dish into a hearty and flavorful delight, while the Caldo Tlapeño with Poblano Peppers recipe infuses a smoky and slightly spicy dimension to the traditional soup. With these three recipes, you'll have a repertoire of delicious and authentic Mexican soups to warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHICKEN RICE SOUP



Mexican Chicken Rice Soup image

Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!

Provided by The Harvest kitchen

Categories     Soup

Time 50m

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
8-10 cloves garlic
1 onion, peeled, cut in half then thinly sliced
1 pound cooked chicken meat, chopped or shredded
1 teaspoon ground cumin
6-8 cups low-sodium chicken broth
2 Roma tomatoes, seeded and chopped
4 thin slices of jalapeno, seeds removed
2-3 cups Brown Spanish Rice
2 tablespoons extra-virgin olive oil or avocado oil
1 cup long-grain brown rice, rinsed under water
1/4 cup tomato sauce
2-1/4 cups low-sodium chicken broth (or vegetable broth of you want it vegan)
1/4 cup brown onion, finely minced
1/4 cup celery, finely minced (mince a tablespoon of celery leaves to add as well if you have any - they add a ton of flavor)
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons dried parsley

Steps:

  • Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
  • Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
  • Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
  • Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
  • Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
  • Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
  • Fluff rice using a fork and serve.
  • Make Mexican Brown Rice (recipe above)
  • Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
  • Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
  • Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
  • Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
  • Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
  • Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

CALDO TLALPEñO



Caldo Tlalpeño image

Caldo Tlalpeño is a delightful and nutritious soup made with chicken, carrots, chickpeas, and green beans. It is usually garnished with avocado and cheese and served with a Chipotle pepper on the side.

Provided by Mely Martínez

Categories     Soups

Time 1h10m

Number Of Ingredients 17

20 oz. boneless chicken breast
¼ white onion
1 large garlic clove
8 cups of water
1 tsp. salt
2 tbsp. vegetable oil
9 oz. carrots (peeled and sliced (about 2 carrots))
2 tbsp. white onion (finely chopped)
10 oz. large tomatoes (chopped (about 2 large tomatoes))
1 garlic clove
3½ oz. green beans (chopped)
1 cup cooked chickpeas (canned chickpeas are OK)
2 Cilantro sprigs
4 Epazote leaves
1 Avocado (diced)
4 oz. Mexican Cheese (Queso Fresco or Panela")
2 Chipotle peppers in adobo*

Steps:

  • To cook the chicken, place it in a stockpot with the onion and garlic clove, then cover it with the water and season with 1 tsp. of salt. You can also add parsley, cilantro, and celery to add more flavors to the chicken broth. Cover the stockpot and bring to a boil over high heat. Once the chicken has come to a boil, reduce the heat to simmer. Cook for about 45 minutes until the chicken is tender and easy to shred.
  • Once the chicken is cooked, strain the chicken broth and set it aside to cool separately. Shred the chicken (when it is cool enough to handle) and set aside.
  • Heat the oil at medium heat and add the carrots to the stockpot. Cook for about 5 minutes, stirring from time to time.
  • While the carrots are cooking, place the tomatoes and garlic in your blender with one cup of the chicken broth. Process to form a smooth sauce. Set aside.
  • Stir in the chopped onions with the carrots and cook for 2 minutes until they look transparent. After that, pour the tomato sauce in. Keep cooking for 8 more minutes.
  • Add the reserved chicken broth, green beans, chickpeas, epazote, cilantro, and the shredded chicken. Gently simmer for 6 more minutes. Season with salt.
  • To serve, ladle the shredded chicken, vegetables, and broth into bowls. Serve toppings like diced avocado, cheese, and Chipotles in small serving plates. Serve with warm corn tortillas and lime wedges to squeeze over the caldo.

Nutrition Facts : Calories 531 kcal, Carbohydrate 29 g, Protein 43 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 118 mg, Sodium 1046 mg, Fiber 10 g, Sugar 9 g, ServingSize 1 serving

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)



Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

Steps:

  • Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  • Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  • Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)



Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno) image

An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.

Provided by Guillermo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 17

4 ½ (6 ounce) skinless, boneless chicken breast halves
½ onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
½ onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste
2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

Steps:

  • Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
  • Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
  • Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
  • Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g

MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)



Mexican Chicken Rice Soup (Caldo Cantina) image

Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."

Provided by Debbie R.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups chicken stock, preferably homemade
1/4 cup long-grain rice
salt and pepper
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken
1/4 cup fresh lime juice (or to taste)
1/2 cup chopped cilantro (or more to taste)
minced jalapeno (or other chiles, to taste and optional)

Steps:

  • Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
  • Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
  • When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

Tips:

  • When selecting chicken for this recipe, look for bone-in, skin-on thighs or drumsticks. The bones and skin will impart more flavor to the broth.
  • Use a variety of vegetables for a more flavorful soup. Try adding carrots, celery, potatoes, or corn.
  • If you don't have fresh cilantro on hand, you can use dried cilantro. Just add it to the soup at the end of cooking.
  • Serve Caldo Tlapeño with a side of warm tortillas, lime wedges, and avocado slices.
  • For a spicier soup, add a serrano or jalapeño pepper to the pot along with the onion and garlic.
  • If you want a thicker soup, add more rice or blend some of the soup in a blender before returning it to the pot.

Conclusion:

Caldo Tlapeño is a delicious and easy-to-make Mexican soup that is perfect for a cold day. It is made with chicken, rice, vegetables, and a flavorful broth. The soup is typically served with warm tortillas, lime wedges, and avocado slices. Caldo Tlapeño is a great way to use up leftover chicken and vegetables, and it is also a very affordable meal. This flavorful and satisfying soup is sure to become a family favorite.

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