Ingredients with Measurements:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup sliced mushrooms
- 1/2 cup cooked shredded chicken (optional)
- Salt and pepper to taste
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin and oregano and cook for another minute.
4. Add the broth, diced tomatoes, chickpeas, and green chilies to the pot and bring to a simmer.
5. Add the sliced mushrooms and shredded chicken (if using) and simmer for 10-15 minutes, until the mushrooms are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and top with diced avocado and chopped cilantro.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 9g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- If you don't have canned diced tomatoes, you can use fresh tomatoes instead.
- You can use any type of beans you prefer, such as black beans or kidney beans.
- If you don't have canned green chilies, you can use fresh jalapeños or serranos instead.
- You can omit the chicken to make this a vegetarian dish.
Variations:
- You can add other vegetables to the soup, such as diced carrots or zucchini.
- You can add cooked rice or quinoa to the soup to make it more filling.
- You can use different types of mushrooms, such as shiitake or portobello, for a different flavor.
Tips and tricks:
- If you want a spicier soup, you can add more green chilies or jalapeños.
- You can make this soup ahead of time and reheat it when ready to serve.
- If you're using fresh mushrooms, make sure to clean them thoroughly before slicing.
Storage instructions:
- Store any leftover soup 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 colorful bowls to make it more visually appealing.
- Garnish the soup with additional cilantro or sliced jalapeños.
Garnishes:
- Diced avocado
- Chopped cilantro
- Lime wedges
- Sliced jalapeños
Pairings:
- Serve the soup with tortilla chips or crusty bread for dipping.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a neighborhood in Mexico City. It typically includes chicken, vegetables, and chipotle chilies.
Flavor profiles:
- This soup is savory and slightly spicy, with a hint of smokiness from the cumin and chipotle chilies.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican