Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup frozen corn
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 jalapeño pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove chicken from pot and set aside.
2. Add onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add cumin, oregano, and chili powder to the pot and stir to combine.
4. Add chicken broth, black beans, diced tomatoes, corn, carrots, zucchini, and jalapeño pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add chicken back to the pot and simmer for an additional 10 minutes.
6. Stir in cilantro and season with salt and pepper to taste.
7. Serve hot with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 35g
Protein: 28g
Fiber: 9g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or shredded rotisserie chicken.
- Black beans can be substituted with kidney beans or pinto beans.
- Frozen corn can be substituted with canned corn or fresh corn kernels.
- Carrots and zucchini can be substituted with other vegetables such as bell peppers or celery.
Variations:
- Add a diced avocado on top of each serving for extra creaminess.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of hominy for a more traditional Caldo Tlalpeño.
Tips and tricks:
- To save time, use pre-cut vegetables.
- For a spicier soup, leave the seeds in the jalapeño pepper.
- Adjust the seasoning to your taste by adding more or less chili powder.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges on the side.
Garnishes:
Chopped cilantro, diced avocado, shredded cheese, and sour cream.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked through before adding it back to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caldo Tlalpeño is a traditional Mexican soup that originated in the town of Tlalpan, located in the south of Mexico City.
Flavor profiles:
This soup is savory, slightly spicy, and packed with vegetables.
Serving suggestions:
Serve hot with lime wedges and garnishes on the side.
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Region: Mexican