MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ ...
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, CarbohydrateContent 42 g, CholesterolContent 31.9 mg, FatContent 21.9 g, FiberContent 7 g, ProteinContent 16 g, SaturatedFatContent 6.2 g, SodiumContent 1006.8 mg, SugarContent 5.4 g
CALDO DE POLLO RECIPE | ALLRECIPES
This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.
Provided by jack&lanasmommy
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Cook Time 1 hours 50 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
- Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
Nutrition Facts : Calories 605.7 calories, CarbohydrateContent 42.3 g, CholesterolContent 159.7 mg, FatContent 25.1 g, FiberContent 6.7 g, ProteinContent 51.6 g, SaturatedFatContent 6.9 g, SodiumContent 2079.6 mg, SugarContent 5.8 g
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