Caldo de Pollo simple Mexican chicken soup
Caldo de Pollo simple Mexican chicken soup
The hearty and delicious caldo de pollo is a homemade chicken soup full of Mexican spices and flavors. It’s warm, comforting, and delicious! !
This delicious Caldo de Pollo is almost like the Mexican version of chicken noodle soup, but with Mexican rice instead of noodles. Serve with some Mexican cornbread or homemade nachos!
Mexican Chicken Soup
Calde de Pollo is a chicken soup full of our favorite Mexican flavor. When my mother helped me make this dish so that I could share it with you, she kept saying it brought her back to her childhood. It is interesting how the smell and taste of food do this!
She also said that her mother often throws all kinds of leftovers in the refrigerator, so every time she cooks it will be a little different.
However, the basis of this recipe is always the same, and this is what we are going to share with you today.
This dish is not too spicy, but you can definitely adjust the spices to your liking. For me, this soup is the ultimate comfort food that reminds me of home!
How to make Caldo de Pollo
Chicken + broth. In a large pot, add 6 cups of chicken broth, water, chicken fillet, corn flakes, chicken stock cubes, olive oil, minced garlic, cumin, salt and pepper. Bring the mixture to a boil.
simmer. Reduce the heat and cover the pot. Simmer for about 25 minutes or until the chicken is cooked through.
Plain rice. Cook the rice while the soup is boiling (instructions below).
Shred. After the soup is cooked, use 2 forks to chop the chicken. Add the chopped onions and simmer for another 5 minutes.
Cook
We usually use leftover Spanish rice to make this recipe, but if you need to make it from scratch, here’s how to make it!
Brown. Add oil to the frying pan. Add the rice and fry until the rice starts to turn yellow.
simmer. Reduce calories and add chicken broth, tomato sauce and cumin. Stir and cover the pot. Simmer the rice mixture for 15-20 minutes, or until the rice is soft and the liquid is absorbed.
Serve. Scoop the rice into a bowl and drizzle with soup. Garnish with avocado and coriander.
Change + store information
As mentioned earlier, this soup can be made with various ingredients and is a great way to use leftovers and vegetables in the refrigerator.
Here are some other great additions that can be thrown there:
- Corn on the cob
- celery
- black pepper
- zucchini
- radish
- Green cabbage
- Potato
- Squeeze lime
- Tortilla strips on top
Mexican food is generally known for its spicyness. Depending on where in Mexico you are from and the dishes you make, this is not always the case.
This soup made by my grandma is delicious, but not necessarily spicy. If you want to increase calories, You can make it with jalapenos, red pepper flakes, chili sauce or chili peppers. Add the spicy ingredients to the mixing bowl of soup, or set aside for people to add to their respective bowls.
Shop Keep the soup in the refrigerator for 2-3 days or in the refrigerator for 12 months.Thaw, if applicable, and Reheat In the microwave or stove top.
More favorite soups:
Course soup
Mexico food
Preparation time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes
8 servings
Calories 248 kcal
Author Little Luna
soup
- 6 C chicken broth
- 1 liter of water
- 1 ÂĽ pound chicken tenderloin
- 2 corn cobs cut into thirds
- 3 large chicken soup cubes, such as Knorr®
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- Salt and black pepper to taste
- 1/2 large chopped white onion to taste
- Carrots, zucchini optional
rice
- 2 c chicken broth
- 1 c white rice
- 4 ounces tomato paste
- 1 teaspoon cumin
Decorate
- 1 avocado peeled, cored and thinly sliced
- 1 bunch fresh cilantro chopped
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In a large pot, add 6 cups of chicken broth, water, chicken fillet, corn flakes, chicken stock cubes, olive oil, minced garlic, cumin, salt and pepper. Bring the mixture to a boil.
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Reduce the heat and cover the pot. Simmer for about 25 minutes or until the chicken is cooked through.
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To cook the rice while boiling the soup: Add oil to the frying pan. Add the rice and fry until the rice starts to turn yellow. Reduce calories and add chicken broth, tomato sauce and cumin. Stir and cover the pot. Simmer the rice mixture for 15-20 minutes, or until the rice is soft and the liquid is absorbed.
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After the soup is cooked, use 2 forks to chop the chicken. Add the chopped onions and simmer for another 5 minutes.
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Scoop the rice into a bowl and drizzle with soup. Garnish with avocado and coriander.
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