One of the first things I cooked when we got home from Japan. Travel always inspires me, but it also reminds me how good it feels to cook something really simple at home. After two weeks of incredible meals, I was craving vegetables and something nourishing. This caldo starts by blending onion, chiles, cilantro, garlic, and tomatoes into a paste that cooks down before adding broth. Then you throw in whatever vegetables you have — carrots, kale, cabbage, squash — anything works. I poach chicken right in the soup and serve it over brown rice with avocado, queso fresco, and lots of lime. Simple, really flavorful, and exactly what I wanted to eat this week.
