Ingredients with Measurements:
- 1 pound of chorizo, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of diced potatoes
- 1 can of diced tomatoes (14.5 oz)
- 1 can of green chilies (4 oz)
- 2 cups of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chorizo over medium heat until browned. Remove the chorizo from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the diced potatoes, canned tomatoes, canned green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the cooked chorizo back to the pot and stir to combine.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking chorizo, then low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- You can use ground beef or turkey instead of chorizo.
- If you don't have canned tomatoes, you can use fresh tomatoes.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add diced carrots or bell peppers for extra vegetables.
- Use different spices to change the flavor, such as paprika or oregano.
- Top with shredded cheese or sour cream for a creamier soup.
Tips and tricks:
- Make sure to cook the chorizo until it's browned and crispy for the best flavor.
- You can adjust the amount of spices to your liking.
- If the soup is too thick, add more chicken broth or water.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado.
Pairings:
This soup pairs well with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Cornbread
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure to cook the chorizo to an internal temperature of 160°F to ensure it's safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Caldillo de Perro is a traditional Mexican soup made with potatoes, tomatoes, and chilies. It's often served with chorizo or other meats.
Flavor profiles:
This soup is spicy, savory, and slightly smoky from the chorizo.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Mexican