Caldillo Mexican Soup

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.


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4 medium tomatoes, halved
1 onion, quartered
6 cloves garlic
1 tablespoon minced fresh oregano
3 cups chicken broth
2 lemons, quartered
` favorite salsa
1 small onion, chopped
~ dried oregano
  1. 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.
  2. 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.
  3. Combined the grilled tomatoes, reserved liquid, onion, garlic and oregano in a blender and process until smooth.
  4. 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.
  5. 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: 
A Barbara Adams Beyond Wonderful recipe
with International Home Chef, Mexico, Yolanda Resendiz.