YUM! Hubby gives it an 8, but with this note: "I would give it a 9, but I don't really have a spot to hit at this moment thanks to the dental work this morning." Poor dear. This soup worked out perfectly for this. I was going to make quesadillas to go with it as noted in the directions, but after making it, it looked like it would definitely be enough for both of us with just a few tortilla chips, and I was right. Hubby didn't eat lunch (we got back from the dentist about lunch time), and we both went to bed after taking our respective pain meds (him: Ibuprofen, me something a lot stronger). I didn't make it totally as directed, I had some already cooked, shredded chicken in the freezer already, so I skipped that part and just pureed the garlic with the chipotle in the broth and warmed everything through when I cooked the instant brown rice (which I was surprised I actually did have in the pantry). The chipotle made the broth smell heavenly as it was cooking, and it was just spicy enough as it was cooking. As for the pepper with the onion, I'm not sure what I used, since it was one of the ones that I grew this summer on my back porch that I had just thrown into the freezer. This would definitely be a good dinner for when you've got a cold and are all stopped up too! AND I think it would be good with some white beans or pinto beans instead of chicken meat too. I froze the other chipotle peppers in individual sandwich baggies and then put them inside a larger gallon ziploc bag for later use.
From Eating Well Magazine http://eatingwell.com/recipes/caldo_tlalpeno.html
NUTRITION PROFILE: Low Calorie | High Fiber | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Healthy Weight
Although there are many variations of this Mexican chicken soup, spicy chipotle chiles are always part of the broth. Make it a meal: Serve with a Mexican beer and cheese quesadillas.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
6 cups reduced-sodium chicken broth
1/2 cup water
1 head garlic, cloves separated and peeled
8 ounces boneless, skinless chicken breast, trimmed
2 teaspoons canola oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, chopped
1 canned chipotle pepper in adobo sauce (see Shopping Tip)
1 cup instant brown rice
4 radishes, sliced
1 small avocado, chopped
1/4 cup chopped fresh cilantro
1 lime, quartered
1. Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board.
2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth.
3. Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes.
4. Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.
NUTRITION INFORMATION: Per serving: 318 calories; 13 g fat (2 g sat, 7 g mono); 39 mg cholesterol; 31 g carbohydrate; 22 g protein; 6 g fiber; 264 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Selenium (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat, 1 1/2 fat
TIP: Shopping Tip: Chipotle peppers in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep 2 weeks in the refrigerator or 6 months in the freezer.