Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup frozen corn kernels
- 8 oz mushrooms, sliced
- 1 jalapeño pepper, seeded and chopped
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic, ground cumin, dried oregano, and smoked paprika. Stir to combine and cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth, diced tomatoes, black beans, and frozen corn kernels. Bring to a boil and then reduce heat to a simmer.
5. Add the sliced mushrooms and chopped jalapeño pepper to the pot. Simmer for 10-15 minutes until the mushrooms are tender.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Bring to a boil and then reduce heat to a simmer
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 28g
- Protein: 9g
- Fiber: 7g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Fresh corn kernels can be used instead of frozen corn.
- Serrano pepper can be used instead of jalapeño pepper for a spicier version.
Variations:
- Add cooked shredded chicken for a heartier soup.
- Use different types of mushrooms, such as shiitake or portobello.
- Top with avocado slices or sour cream for extra creaminess.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeño pepper.
- For a thicker soup, blend some of the black beans with a little bit of the broth and then add it back to the pot.
Storage instructions:
- Store 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 individual bowls and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Avocado slices
- Sour cream
- Lime wedges
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Mixed green salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to a temperature of 165°F to ensure that it is safe to eat.
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a neighborhood in Mexico City. It typically includes chicken, chickpeas, and chipotle peppers.
Flavor profiles:
- This soup has a smoky and slightly spicy flavor from the smoked paprika and jalapeño pepper. The lime juice adds a bright and tangy note, while the black beans and mushrooms provide a hearty and earthy flavor.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican