Caldo De Pollo (Mexican Chicken Soup)
Enjoy this flavorful Caldo De Pollo, a traditional Mexican chicken soup inspired by Sonoran-style recipes.
Equipment
- large pot
- Saucepan
Ingredients
Soup Stock
- 6 cups chicken broth
- 1 cup water
- 1.25 pounds chicken tenders
- 3 cubes extra large chicken bouillon
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- salt to taste
- ground black pepper to taste
- ½ large white onion chopped, or to taste
Rice
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
Garnish
- 1 whole avocado peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro chopped
Instructions
Preparation Steps
- Gather the ingredients.
- 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 two 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.
Notes
This soup is highly customizable; feel free to add other vegetables or spices according to your taste.
Nutrition
Serving: 1bowlCalories: 310kcalCarbohydrates: 31gProtein: 24gFat: 10gSaturated Fat: 2gCholesterol: 54mgSodium: 639mgPotassium: 468mgFiber: 3gSugar: 1gVitamin C: 7mgCalcium: 46mgIron: 3mg
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