Venetian-style Caldo Tlalpeño

Ingredients

In this Venetian adaptation of Caldo Tlalpeño, we incorporate Venetian ingredients and techniques to create a unique fusion dish. Instead of using traditional Mexican spices like cumin and oregano, we infuse the soup with Venetian herbs such as rosemary and thyme. We also replace the traditional Mexican rice with Venetian Arborio rice, which adds a creamy texture to the soup. Additionally, we incorporate local Venetian vegetables like zucchini and bell peppers to enhance the flavors and give the soup a Venetian twist. We alse have the original recipe for Caldo Tlalpeño, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (400g) cooked chicken, shredded 2 cups (400g) cooked chicken, shredded
• 1 cup (200g) cooked white beans 1 cup (200g) cooked white beans
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots, celery, zucchini, and red bell pepper to the pot. Sauté for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes.
4. 4.
   Add the shredded chicken, cooked white beans, Arborio rice, minced chipotle peppers, dried rosemary, and dried thyme to the pot. Stir well to combine.
5. 5.
   Season with salt and pepper to taste. Simmer the soup for another 15-20 minutes, or until the rice is cooked and the flavors have melded together.
6. 6.
   Serve the Venetian-style Caldo Tlalpeño hot, garnished with fresh cilantro and a squeeze of lemon juice on top.

Treat your ingredients with care...

• Arborio rice — Make sure to rinse the rice before cooking to remove excess starch and achieve a creamy texture in the soup.
• Chipotle peppers in adobo sauce — Adjust the amount of chipotle peppers according to your desired level of spiciness. Add more for a bolder flavor or reduce the amount for a milder taste.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• If you prefer a thicker consistency, you can mash some of the cooked white beans and stir them into the soup.
• Feel free to add other vegetables of your choice, such as corn or peas, to customize the soup to your liking.
• Serve the soup with crusty bread on the side for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Venetian-style Caldo Tlalpeño in individual bowls, garnished with fresh cilantro and a squeeze of lemon juice. Accompany it with warm crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup and sprinkle some additional chopped fresh herbs. Serve it in colorful ceramic bowls to showcase the vibrant colors of the soup.