Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 can chipotle peppers in adobo sauce
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 2 cups cooked shredded chicken
- 2 cups fresh spinach
- 1 cup shredded cheese
- 1 avocado, diced
- 1 lime, sliced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.
2. Add chicken broth, diced tomatoes, chipotle peppers in adobo sauce, dried oregano, ground cumin, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
4. Add cooked shredded chicken and fresh spinach to the pot. Simmer for 5 minutes until the spinach is wilted.
5. Stir in shredded cheese until melted and well combined.
6. Ladle the soup into bowls and top with diced avocado, sliced lime, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 14g
Protein: 29g
Sodium: 1,200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Fresh spinach can be substituted with kale or Swiss chard.
- Shredded cheese can be substituted with crumbled feta or queso fresco.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use ground beef or turkey instead of shredded chicken.
- Add a can of black beans or chickpeas for extra protein.
Tips and tricks:
- Use leftover cooked chicken or rotisserie chicken to save time.
- If the soup is too spicy, reduce the amount of chipotle peppers in adobo sauce.
- Top with crushed tortilla chips for added crunch.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with chopped cilantro.
Garnishes:
- Diced avocado
- Sliced lime
- Chopped cilantro
- Crushed tortilla chips
Pairings:
- Mexican rice
- Cornbread
- Quesadillas
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a neighborhood in Mexico City. It is typically made with chicken, vegetables, and chipotle peppers in adobo sauce.
Flavor profiles:
This soup is spicy, smoky, and savory with a creamy texture from the melted cheese.
Serving suggestions:
Serve with warm tortillas or crusty bread for dipping.
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Region: Mexican