Caldo Xóchitl (Caldo xóchitl)
Overview
Caldo xóchitl is a Mexican chicken soup with many variations. At its heart it is a rich chicken broth served with shredded chicken, rice and chickpeas, and topped at the table with diced avocado. The broth is usually flavoured with garlic and coriander or epazote, and onion, chilli, tomato and vegetables such as carrot and courgette are often added. Each bowl is served with lime wedges, and green chillies, chopped onion and tortilla chips are often set out on the side, so everyone can season it to taste. It is a light, clear soup, closer to a consommé than to a thick stew.
History
The origin of the name is unknown. Xóchitl, meaning flower in Nahuatl, is a traditional Mexican given name, and the soup may have been named in honour of the cook who created it. It sits in the same family as caldo tlalpeño, another chicken and chickpea soup, and sopa de tortilla, and it is a common home and lunchtime soup in Mexico.
Main ingredients
Chicken, rice, chickpeas, avocado, onion, coriander. The soup is built on chicken broth with rice, chickpeas and avocado and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chickpea soups · Chicken soups · Rice soups · More soups from Mexico
Recipe
Method
- 145 min
Simmer the chicken in 2 l water with the onion, garlic and salt for 45 minutes, skimming the surface.
- 2
Lift out the chicken, shred the meat and strain the broth.
- 310 min
Add the rice, chickpeas and carrot to the broth and simmer for 10 minutes.
- 45 min
Add the courgette, coriander or epazote and the chicken and cook for 5 minutes more.
- 5
Serve with avocado, onion, chillies, lime and tortilla chips on the side.
- ✓
Serve. About 1h 20m from start to bowl.
In short: Caldo Xóchitl is a meat soup from Mexico, in Central America, made mainly with chicken, rice and chickpeas. It contains meat and is usually served hot.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
