Dish
Caldo santo
Holy broth
To make Caldo santo, start by cooking chicken in a pot with water until it is tender. Add chopped vegetables such as carrots, celery, and onions and cook until they are soft. Season with salt, pepper, cumin, and chili powder. Serve hot with a squeeze of lime and a sprinkle of chopped cilantro. This soup is a good source of protein and vitamin C.
Origins and history
Caldo santo originated in Mexico and has been a popular dish for centuries. It was traditionally served during the winter months as a warming meal.
Dietary considerations
This soup is not suitable for those who are allergic to chicken or have a poultry allergy.
Variations
Variations of Caldo santo include adding rice or beans for added flavor and nutrition.
Presentation and garnishing
Garnish Caldo santo with a slice of avocado or a dollop of sour cream for added creaminess and flavor.
Tips & Tricks
To make the soup spicier, add more chili powder or a diced jalapeño pepper to the soup.
Side-dishes
Serve Caldo santo with a side of tortilla chips or a warm corn tortilla for a traditional Mexican meal.
Drink pairings
Pair Caldo santo with a glass of tequila or a Mexican beer to complement the spicy flavors of the soup.
Delicious Caldo santo recipes
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