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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Soup Stock:

Rice:

Garnish:

Directions

  • 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.

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  • 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

310 calories; 10 g total fat; 54 mg cholesterol; 639 mg sodium. 30.8 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2014
Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked thru. Once chicken is cooked add veggies (carrots potatoe celery) a pinch of cumin (cilantro optional) and a handful of rice let simmer again and that is "michoacan style" chicken soup. Read More
(41)
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2014
Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked thru. Once chicken is cooked add veggies (carrots potatoe celery) a pinch of cumin (cilantro optional) and a handful of rice let simmer again and that is "michoacan style" chicken soup. Read More
(41)
Rating: 4 stars
11/05/2014
Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked thru. Once chicken is cooked add veggies (carrots potatoe celery) a pinch of cumin (cilantro optional) and a handful of rice let simmer again and that is "michoacan style" chicken soup. Read More
(41)
Rating: 4 stars
12/07/2013
This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes. I still had a very rich deep flavored soup. I added 1/2 cup each celery carrots and tomato just because 1. I needed to use them up 2. I thought this soup needed some veggies and 3. I like those veggies in chicken based soups. I didn't make the rice - I had regular steamed rice already. Lastly I added a squeeze of lemon to bring out all the flavors. Excellent!! My husband who isn't big on soups even liked this one. Will make again and again. Thank you for the recipe. Read More
(23)
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Rating: 4 stars
02/21/2014
This is a great attempt at a Caldo Tlalpeño a very typical Mexican chicken soup. In order to be true it needs to have some small diced pico de gallo (tomato onion Serrano pepper) and Oaxaca cheese (Monterey Jack would be a good sub). You can also add tomato puree (a natural one is better) and / or guajillo chilli that has been toasted deveined and cleaned and mixed (in a blender) with a cup of the broth and the onion. Read More
(17)
Rating: 4 stars
03/02/2014
the Spanish rice is usually fried until lightly tan then add water/chicken broth/tomatoes/cumin/corn cover and cook low heat until done approx. 15 min Read More
(15)
Rating: 5 stars
01/25/2016
This is an awesome skeleton of the recipe! The first time I made it I used chicken broth second and third time I only used water.. The taste was the same! However I think that was because the soup took on the taste of the veggies I added. I added celery carrots a potato squash and lots of cabbage! Everything is to your preference and the end product is amazing! So glad I ran across this recipe I was very intimidated to try and make a chicken soup but this recipe really helped me! Thanks!! Read More
(4)
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Rating: 5 stars
01/31/2016
Super yummy! I added veggies and and switched out the rice for curly noodles (1 cup dry) and it was delicious! The vegetables that I used were red potatoes (3 chopped up in 1/2inch pieces) 2 zuchinis 1 yellow squash small corn on the cobs that you can buy from the frozen aisle and about a cup of baby carrots. Read More
(2)
Rating: 4 stars
12/09/2015
In addition to carrots I added chayote (don't forget to peel) calabacitas and garlic. I used chicken quarters with the skin rather than chicken tenders. Also I deleted the chile powder. All this based on what I've experienced with relatives and eating at Mexican restaurants. Read More
(2)
Rating: 5 stars
02/08/2015
Except I did not add bouillon. I used 99% fat free chicken broth and cooked brown rice in plain water without chicken broth or chile. I also added celery and carrots to the soup! It came out DELISH! Read More
(1)
Rating: 5 stars
03/25/2015
This is as close to my favorite Mexican restaurant's Sopa de Pollo that I have found. I did add pico to mine but no other changes. The broth is amazing! No additional salt is needed if you follow this recipe. I will make again and soon! Read More
(1)