Ingredients with Measurements:
- 1 lb. chorizo sausage, casing removed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 4 cups water
- 4 potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, cook the chorizo over medium heat until browned and cooked through. Remove the chorizo from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened.
3. Add the chicken broth, water, potatoes, chickpeas, diced tomatoes, chipotle pepper, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Add the cooked chorizo back into the pot and heat through.
5. Serve hot with lime wedges and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 33g
- Protein: 24g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the chorizo sausage.
- Cannellini beans can be substituted for the chickpeas.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a dollop of sour cream or shredded cheese on top before serving.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- Use a slotted spoon to remove any excess grease from the pot after cooking the chorizo.
- For a spicier version, add more chipotle pepper or a dash of cayenne pepper.
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 and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with warm crusty bread or tortilla chips.
Suggested side dishes:
- Mexican rice or a side salad
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chorizo thoroughly to prevent any foodborne illnesses.
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in the Tlalpan district of Mexico City.
Flavor profiles:
- Spicy, savory, and hearty
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican