Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 can of diced tomatoes (14.5 ounces)
- 4 cups of chicken broth
- 1 chipotle pepper in adobo sauce, chopped
- 1 can of chickpeas, drained and rinsed (15 ounces)
- 1 cup of cooked rice
- 1 avocado, diced
- 1 lime, cut into wedges
- Salt and pepper to taste
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, ground cumin, and dried oregano. Cook for an additional minute, stirring constantly.
3. Add the diced tomatoes, chicken broth, and chopped chipotle pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the peeled and deveined shrimp and cook until pink and cooked through, about 3-4 minutes.
5. Add the drained and rinsed chickpeas and cooked rice. Stir to combine and cook until heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with diced avocado, fresh cilantro, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 345
- Fat: 12g
- Carbohydrates: 38g
- Protein: 24g
- Fiber: 9g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Chickpeas can be substituted with black beans or pinto beans.
- Chipotle pepper in adobo sauce can be substituted with 1 teaspoon of chili powder.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use quinoa instead of rice for a gluten-free option.
- Add a dollop of sour cream or Greek yogurt on top for added creaminess.
Tips and tricks:
- To save time, use pre-cooked shrimp.
- Make a double batch and freeze for later.
- Adjust the spice level by adding more or less chipotle 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 a lime wedge on the side.
Garnishes:
- Diced avocado, fresh cilantro, and lime wedges.
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the shrimp until pink and cooked through to avoid any foodborne illnesses.
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a borough of Mexico City.
Flavor profiles:
- Savory, slightly spicy, and comforting.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican