Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Caldo Tlalpeno Recipe
    Lost? Site Map

    Caldo Tlalpeno

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #508971's Note:

    A traditional spicy chicken soup from the heart of Mexico!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
    2. 2
      Add rice and simmer, covered, until rice is done, about 20 minutes.
    3. 3
      Empty can of chipotle peppers with sauce into blender and blend until very smooth.
    4. 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. 5
      Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
    6. 6
      Garnish soup with cilantro or epazote leaves and enjoy!

    Ratings & Reviews:

    • on July 21, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caldo Tlalpeno

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 293.8
    Calories from Fat 21
    Total Fat 2.4 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 978.3 mg
    Total Carbohydrate 54.7 g
    Dietary Fiber 4.4 g
    Sugars 0.7 g
    Protein 11.5 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes