Ingredients with Measurements:
- 1 lb. chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 cups chicken broth
- 2 cups corn kernels
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, sauté the chicken, onion, and garlic until the chicken is browned and the onion is translucent.
2. Add the cumin, oregano, salt, and black pepper to the pot and stir to combine.
3. Pour in the chicken broth and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes.
5. Add the corn kernels to the pot and continue to simmer for an additional 10 minutes.
6. Stir in the chopped cilantro and remove from heat.
7. Serve hot with lime wedges on the side.
30 minutes
Temperature: Low heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 24g
- Protein: 30g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Corn kernels can be substituted with hominy.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tomatoes or green chilies for a spicier soup.
Tips and tricks:
- To save time, use pre-cooked chicken or rotisserie chicken.
- For a creamier soup, add a can of coconut milk.
- Adjust the seasoning to taste by adding more or less salt and pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
- Garnish with additional cilantro or sliced avocado.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Shredded cheese
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Caldo Xóchitl is a traditional Mexican soup made with chicken, vegetables, and spices.
Flavor profiles:
- Savory, slightly spicy, and herbaceous.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Mexican