Caldo De Pollo (Mexican Chicken Soup) Recipe

Name: Caldo De Pollo (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup Stock:; 6 cups chicken broth; 1 cup water; 1 1/4 pounds chicken tenders; 3 extra large chicken bouillon cubes (such as Knorr(R)); 1 tablespoon olive oil; 2 teaspoons granulated garlic; 2 teaspoons ground cumin; salt and ground black pepper to taste; 1/2 large white onion, chopped, or to taste; Rice:; 2 cups chicken broth; 1 cup white rice; 1 teaspoon chili powder; Garnish:; 1 avocado - peeled, pitted, and thinly sliced; 1 bunch fresh cilantro, chopped

Servings: persons

Soup Stock:
6 cups chicken broth
1 cup water
1 1/4 pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr(R))
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
1/2 large white onion, chopped, or to taste
Rice:
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
Garnish:
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

1
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.
2
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.
3
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

1373

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Soup Stock:, 6 cups chicken broth, 1 cup water, 1 1/4 pounds chicken tenders, and more.

Yes, Caldo De Pollo (Mexican Chicken Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo De Pollo (Mexican Chicken Soup)

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