Caldo Tlapeo a Mexican Chicken and Rice Soup
Warm, hearty, and infused with bold flavors, Caldo Tlapeo is a traditional Mexican chicken and rice soup guaranteed to satisfy your cravings for comfort food. This vibrant dish combines tender shredded chicken, fluffy toasted rice, zucchini, carrots, and creamy chickpeas in a rich, smoky broth enhanced by chipotle peppers in adobo sauce. Fresh cilantro, creamy avocado slices, and a squeeze of lime elevate each bite with layers of freshness and zest. Perfect for chilly nights or when you’re in need of a wholesome, nourishing meal, this soup comes together in under an hour and makes four generous servings. Packed with authentic Mexican flavors, Caldo Tlapeo is a one-pot wonder your family will request time and time again!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups water
- 1 medium, halved white onion
- 3 whole, peeled garlic cloves
- 0.5 cups uncooked white rice
- 1 medium, diced zucchini
- 2 medium, peeled and sliced carrots
- 1 tablespoon, chopped chipotle peppers in adobo sauce
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup, chopped fresh cilantro
- 1 large, sliced avocado
- 1 large, cut into wedges lime
- 1 cup chickpeas (canned, drained and rinsed)
Instructions
In a large pot, add the chicken breasts, water, halved onion, and garlic cloves. Bring to a boil over medium heat, skimming off any foam that forms at the surface to ensure a clear broth.
Once the water reaches a boil, reduce the heat to low and simmer uncovered for about 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot and set them aside to cool slightly. Remove and discard the onion and garlic. Strain the broth if desired and return it to the pot.
While the broth simmers, rinse and drain the rice. In a separate small pot, heat the vegetable oil over medium heat, add the rice, and stir so the grains are lightly toasted, about 3 minutes.
Add the toasted rice to the broth and simmer for 10 minutes.
Shred the cooled chicken into bite-sized pieces using your hands or two forks. Add the shredded chicken, diced zucchini, sliced carrots, chickpeas, and chopped chipotle peppers to the pot. Stir to combine.
Season the soup with salt and black pepper. Simmer for another 15 minutes, or until the vegetables are tender and the rice is fully cooked.
Taste the soup and adjust the seasoning if necessary. Stir in the freshly chopped cilantro just before serving.
Ladle the soup into bowls and top each serving with sliced avocado. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 33.5 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3745 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
