Caldo Tlapeo A Mexican Chicken And Rice Soup Recette

Discover the comforting flavors of Caldo Tlapeño, a beloved Mexican chicken and rice soup! This heartwarming recipe, passed down through generations, features tender chicken, perfectly cooked rice, and vibrant carrots, all simmered in a rich and savory broth. While you won't find this hidden gem on typical restaurant menus, its simple yet deeply satisfying taste will become a family favorite. Top it off with creamy avocado, cheese, and a touch of smoky chipotle for an unforgettable culinary experience.

Préparation 20 min

Cuisson 105 min

Calories 489.8 kcal

Protéines 62g

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Caldo Tlapeo A Mexican Chicken And Rice Soup

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Caldo Tlapeo A Mexican Chicken And Rice Soup

Whole Chicken
Cooked Rice
2 medium carrots
Monterey Jack Cheese
8 cups water
½ ripe avocado
Chili
Chicken bouillon cubes (optional, if needed to adjust broth consistency)

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Comment préparer Caldo Tlapeo A Mexican Chicken And Rice Soup

In a large pot, add 8 cups of water and 1 whole chicken (about 3-4 pounds). Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until chicken is cooked through.
Remove chicken from broth and let cool completely. Once cool, remove skin and shred meat, discarding bones.
Skim fat from the chicken broth. (You can refrigerate the broth and shredded chicken overnight for easier preparation.)
Dice shredded chicken into bite-sized pieces.
Heat 6 cups of the reserved chicken broth in the pot. Add 2 medium carrots, peeled and diced.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until carrots are tender.
Add 1 cup of uncooked long-grain white rice to the pot.
Stir in the diced chicken. Increase heat to medium-low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
Before serving, add 8-12 cubes of queso fresco (or your preferred cheese) and ½ of a ripe avocado to each bowl.
Ladle the soup over the avocado and cheese.
Stir gently and garnish with a pinch of chipotle powder to taste. (Start with a small amount, as chipotle can be quite potent.)
Serve hot with breadsticks or warmed tortillas.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

Fat

78g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican Gluten Free

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Questions fréquentes

Combien de temps faut-il pour préparer Caldo Tlapeo A Mexican Chicken And Rice Soup ?

Caldo Tlapeo A Mexican Chicken And Rice Soup prend environ 125 minutes du début à la fin — environ 20 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Caldo Tlapeo A Mexican Chicken And Rice Soup ?

Caldo Tlapeo A Mexican Chicken And Rice Soup contient environ 489.8 calories par portion, avec environ 62 g de protéines, 5 g de glucides et 50 g de lipides.

De quels ingrédients ai-je besoin pour Caldo Tlapeo A Mexican Chicken And Rice Soup ?

Les principaux ingrédients de Caldo Tlapeo A Mexican Chicken And Rice Soup sont Whole Chicken, Cooked Rice, Carrots, Monterey Jack Cheese, Water, Avocado. Consultez la liste complète avec les quantités ci-dessus.