Saturday, July 31, 2010

Hope's "Caldo Cancun" Soup

In case you missed my explanation on how this soup came to be, I'll catch you up.  There is a restaurant nearby we like to go to called "Mexican Village."  They have a house special there called "Caldo Cancun Soup."  I absolutely LOVE it!  Last time we were there, I decided I had to give it a try.  I looked up what "Caldo' meant and it just means broth.  So, I looked up Cancun Soup and saw a recipe that was somewhat like what I was looking for.  I used it to guide me, but this was totally my "creation."  While my soup is not the same as the soup I had at Mexican Village, it satisfied my craving and gave me somewhat of a similar flavor.

This was my first attempt at adding rice to anything in the Slow Cooker.  Let me tell you, I didn't know rice could absorb quite as much as it did.....like everything!  The consistency of this soup was supposed to be thin and it turned out with the consistency of Lemon-Rice Soup!  Ooopps!!!  I changed the recipe below so it won't happen to you!  Regardless of the consistency, it was DELICIOUS!  I was really worried about it being REALLY spicy, but it was perfect.  My two-year-old even ate it!

I made my soup with chicken, but honestly, I may just omit the chicken next time and add lots of extra garbanzo beans.  My daughter is going through a phase and just LOVES beans right now and not so much of the chicken!  So, vegetarian's out there.....this soup is definitely for you!

Here's the good stuff:


Hope's "Caldo Cancun" Soup

Ingredients:
6 cups Chicken Broth
6 cups Water
2 Boneless Skinless Chicken Breasts
1 onion, chopped
1 Anaheim Pepper, seeded
1 Hungarian Pepper, whole
1 Habanero Pepper, whole
4 basil leaves (I used fresh from my garden)
2 bay leaves (I used dry)
2 Tbsp. Tomato Paste
1 1/2 tsp. cilantro (I used dried, but if you use fresh, use more)
1 1/2 tsp. garlic powder (you can use fresh, I would use 3-4 cloves)
1 1/2 tsp. salt
1 tsp. pepper
2 19 oz. cans garbanzo beans
2 cups rice

Directions:
Add all of the ingredients, except the rice and mix together.  (You'll see in the picture I used 2 hananero's (the orange ones), but I got REALLY nervous about the heat level and took them out 2 hours early!)
Cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Add the rice the last 45 minutes OR cook the rice separately and just add some to each bowl when serving.

Enjoy!

TIPS:  When seeding any kind of hot pepper, put gloves or ziplock bags on your hands first!!  It will save you from touching your eye later and feeling like it's on fire!!!!!  (Ask my husband!!  LOL)
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10 comments:

  1. Hello there,
    My name is Alexandria Young and I'm glad that you enjoy Mexican Village's Caldo Cancun soup as much as I do. My mom works at Mexican Village in Bagley and has worked there for at least 9-10 years now and I've grown to love their food, their caldo cancun soup being my favorite as well.

    I love it so much that I had my mom get the main ingredients so that I could make it as well. The main red pepper that they use to make it spicy is chipotle peppers (You can use canned, dried, fresh, whichever you prefer), which is the last thing that you add. Do not cook it with the soup or it will be way too spicy and will make the soup red. lol

    You use rice, boneless chicken, garbanzo beans (aka chick peas), chicken bullion and a spice called Sazon (add this and chicken broth and taste until you have enough that it tastes right. All depends on how big of a batch you make.) and then when the rice is done, add half a chipotle pepper to your bowl along with avacado and cheese if you want and you can use warm tortillas or chips to dip.

    Enjoy and if you go back to the restaurant, my mom's name is Yvonne Young and she's a waitress. Works on Monday-Friday from 5pm-close if you want to talk to her about it.

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  2. Alexandria,

    Thank you SO much for the comment! I am super excited to try and make this again with all your recipe secrets! I may just put it on the menu next week! :)

    I've never actually been to the original Mexican Village location in Detroit. I've only ever been to the one in Utica, but maybe I can convince my husband to take me down there!

    Again, I really appreciate all your advice! Keep it comin'!

    Hope

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  3. This is Alexandria again and you are welcome.

    I messed up on some of the ingredients so here they are again, lol

    Ingredients:
    Chicken broth, shredded chicken, garbanzo beans, rice, cumin, salt, & chipotle peppers (don't forget to only add one to your bowl and not cook the peppers with the rest of the ingredients.)and of course cheese, avocado, and flour tortillas if you so prefer.

    Those are all of the things that they use to cook it. You don't need Sazon & chicken bullion. I thought you did but I asked my mom again and you don't. She only uses sazon and chicken bullion to make mexican rice, lol

    Sorry for mis-informing you and I hope you enjoy the food!

    Alex Young

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  4. Thanks for the update Alex! This is going to back on my menu coming very soon!!! :)

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  5. This soup is simmering in my crock pot right now. Can't wait to try it!

    Kim G.

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  6. Great Kim! Let me know how it comes out!

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  7. And...how was it? We go there often and our daughter is off at school and misses this soup most of all.

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  8. My daughter and I go (possibly once a week!) for MV's magic soup. We call it magic because when you are having a really crappy day, go to MV and have this soup and like MAGIC, your day is all better. I am going to try the recipe, with the added secrets and hope for the best.

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  9. I see the recipe, but how do you get the broth to have the tortilla taste? If I can make the broth taste like tortilla, I'm pretty sure I can make the recipe. I used Google to search for "tortilla broth" recipes but have been unable to find one. I tried buying a tortilla base soup started from Kroger and it wasn't the same. Does anyone know how to make the broth have the tortilla taste.

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