Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 zucchinis, diced
- 2 tomatoes, diced
- 1 can of chickpeas, drained and rinsed
- 6 cups of chicken broth
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, cut into wedges
- 1 jalapeño pepper, sliced
- Fresh cilantro leaves, chopped
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 for 2-3 minutes until fragrant.
3. Add the zucchinis and tomatoes and cook for 5-7 minutes until softened.
4. Add the chickpeas, chicken broth, oregano, and cumin. Bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Ladle the caldo tlalpeño into bowls and top with diced avocado, lime wedges, jalapeño slices, and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 10g
Carbohydrates: 24g
Protein: 9g
Fiber: 8g
Substitutions for ingredients:
- Olive oil: vegetable oil or canola oil
- Onion: shallots or leeks
- Garlic: garlic powder or minced garlic from a jar
- Zucchinis: yellow squash or eggplant
- Tomatoes: canned tomatoes or cherry tomatoes
- Chickpeas: black beans or kidney beans
- Chicken broth: vegetable broth or water
- Oregano: thyme or basil
- Cumin: chili powder or paprika
- Avocado: sour cream or shredded cheese
- Lime: lemon or vinegar
- Jalapeño pepper: serrano pepper or red pepper flakes
- Cilantro: parsley or basil
Variations:
- Add cooked shredded chicken or turkey for extra protein.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add corn kernels or diced potatoes for more texture.
- Top with crumbled feta cheese or queso fresco for a salty kick.
Tips and tricks:
- If you prefer a spicier soup, leave the seeds in the jalapeño pepper.
- To make the soup thicker, puree some of the vegetables in a blender or food processor before adding them back to the pot.
- Garnish with tortilla chips or crispy bacon for a crunchy element.
Storage instructions:
Store the leftover caldo tlalpeño 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 caldo tlalpeño in colorful bowls and garnish with lime wedges and cilantro leaves.
Garnishes:
Avocado, lime wedges, jalapeño slices, and cilantro leaves.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
Mexican rice or a simple green salad.
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more chicken broth or water until desired consistency is reached.
Food safety advice:
Make sure to cook the soup until the vegetables are tender and the broth is heated through to avoid any foodborne illnesses.
Food history:
Caldo tlalpeño is a traditional Mexican soup that originated in the Tlalpan district of Mexico City. It is typically made with chicken, vegetables, and chipotle peppers.
Flavor profiles:
Savory, slightly spicy, and fresh.
Serving suggestions:
Serve the caldo tlalpeño as a comforting and satisfying meal on its own or as a starter for a Mexican-themed dinner party.
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Region: Mexican