Barbara Adams: Caldillo Mexican Soup, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Caldillo Mexican Soup
Recipe

This simple soup is delicious on its own, but Mexican cooks use it for dipping small tacos filled with succulent roasted goat meat (birria). You could certainly do the same using grilled chicken, beef or pork tacos, too.

Ingredients

Serves 4

4	medium	tomatoes, halved
1		onion, quartered
6	cloves	garlic
1	tablespoon	minced fresh oregano
3	cups	chicken broth

Garnish
2		lemons, quartered
`		favorite salsa
1	small	onion, chopped
~		dried oregano

	Directions
	Roast the tomatoes cut side down in a heavy-bottomed skillet set over medium heat, until soft. Turn the tomatoes halfway through the process to promote even cooking. Pour a small amount of water into the skillet to remove the flavorful bits of roasted tomato clinging to the pan. Pour this liquid into a small bowl and set aside. Combined the grilled tomatoes, reserved liquid, onion, garlic and oregano in a blender and process until smooth. Pour the blended mixture and the chicken broth into the skillet and bring to a lively simmer. Reduce the heat and cook at a gentle simmer until reduced to the consistency of a thick cream soup. Ladle the soup into bowls and flavor with lemon juice and your favorite salsa. Top with a sprinkling of chopped onions and oregano.

Preparation time:approximately 45 minutes

A Barbara Adams Beyond Wonderful recipe
with International Home Chef, Mexico, Yolanda Resendiz.

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