Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup water
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 cup corn kernels
- 1 can (15 ounces) black beans, rinsed and drained
- Salt and pepper, to taste
- Fresh cilantro leaves, chopped, for garnish
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the cumin, oregano, and chili powder and cook for 1 minute.
4. Add the diced tomatoes, chicken broth, and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add the zucchini, yellow squash, red bell pepper, corn, and black beans. Simmer for an additional 10-15 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 28g
- Protein: 25g
- Fiber: 7g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- Zucchini and yellow squash can be substituted with other summer squash.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of diced green chilies for extra spice.
Tips and tricks:
- To save time, use pre-cut vegetables.
- This soup can be made ahead of time and reheated for an easy weeknight dinner.
- Serve with tortilla chips or warm cornbread.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Fresh cilantro leaves
- Sour cream
- Shredded cheese
- Diced avocado
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Green salad with a citrus vinaigrette
- Cornbread
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Caldo Xóchitl is a traditional Mexican soup that originated in the state of Michoacán.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Spicy, Savory, Tangy, Herbaceous, Aromatic