CALDO DE POLLO (MEXICAN CHICKEN SOUP) RECIPE | ALLRECIPES
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, CarbohydrateContent 30.8 g, CholesterolContent 54.1 mg, FatContent 10 g, FiberContent 3.4 g, ProteinContent 23.5 g, SaturatedFatContent 1.8 g, SodiumContent 638.6 mg, SugarContent 1.1 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP) RECIPE - LOW ...
I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
- Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
- Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
- Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
- Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.
Nutrition Facts : Calories 607.7, FatContent 23.9, SaturatedFatContent 6.7, CholesterolContent 113.4, SodiumContent 184.2, CarbohydrateContent 65.3, FiberContent 11.7, SugarContent 11.6, ProteinContent 37.1
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