Caldo De Pollo (Mexican Chicken Soup)
Ingredients50 m servings 330 cals
- 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.
Per Serving: 330 calories; 10.7 g fat; 32.1 g carbohydrates; 24.9 g protein; 61 mg cholesterol; 1919 mg sodium. Full nutrition
ReviewsRead all reviews 15
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 th...
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....
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
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 ...
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...
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 ...
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 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 f...