Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1/2 cup uncooked white rice
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the cumin, oregano, smoked paprika, and chili powder and stir to combine.
4. Add the vegetable broth, black beans, diced tomatoes, and green chilies. Bring to a boil.
5. Add the rice and corn and reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is tender.
6. Stir in the cilantro and season with salt and pepper to taste.
7. Serve hot with lime wedges on the side.
10 minutes preparation time, 25 minutes cooking time
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 226
- Fat: 4g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of beans instead of black beans.
- You can use quinoa instead of rice.
- You can use fresh or frozen green beans instead of corn.
Variations:
- Add diced avocado on top before serving.
- Use vegetable or chicken stock instead of vegetable broth.
- Add diced carrots and celery for extra vegetables.
Tips and tricks:
- If you want a spicier soup, add more chili powder or diced jalapeños.
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer uncovered for a few more minutes to thicken.
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 bowls with lime wedges on the side.
Garnishes:
- Chopped cilantro, diced avocado, sour cream, shredded cheese
Pairings:
- Serve with tortilla chips or crusty bread.
Suggested side dishes:
- Mexican rice, roasted vegetables, cornbread
Troubleshooting advice:
- If the rice is still hard after 25 minutes, add more liquid and continue cooking until tender.
Food safety advice:
- Make sure to store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in the town of Tlalpan in Mexico City.
Flavor profiles:
- This soup has a smoky, spicy flavor with a hint of lime and cilantro.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican