Ingredients for 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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How to Make 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
4g
Fat
78g
Carbs
5g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Soups Stews Poultry Rice Mexican Stocks Chicken Dietary Spicy High Calcium Low Carb Inexpensive High In Something Low In Something Meat Whole Chicken Pasta Rice And Grains Taste Mood Number Of Servings 4 Hours Or Less
