caldo de pollo

Caldo de Pollo, or Mexican chicken soup, is a healthy soup made from chicken thighs and vegetables like carrots, zucchini, corn, cabbage and potatoes.

Caldo de Pollo

water

chicken thighs, (skin removed)

garlic, (peeled)

bay leaves

coarse kosher salt, (plus more to taste)

potatoes,

frozen mini ears of corn

zucchini,

carrots,

green cabbage,

lime juice ((the juice of 2 limes))

cilantro

mix-ins and toppings: white rice

In a large Dutch oven or soup pot, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours until the meat is tender.

Skim off and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked chicken to a medium bowl and set aside to cool slightly.

Add the potatoes, corn, zucchini, carrots and cabbage.

Bring soup to a boil, reduce heat to a low simmer and continue cooking for 15 minutes until all the vegetables are tender and cooked through.

While the vegetables are cooking, remove the bones from the chicken and discard. Shred or cut the chicken into bite-sized pieces.

When the vegetables are fully cooked, add the shredded chicken, chopped cilantro and lime juice. Stir everything together and taste. Season with salt and pepper, if desired.

Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl desired toppings and mix-ins like jalapenos, white rice, Mexican rice and a few dashes of Tobasco hot sauce. This really brings out the flavor of the broth!

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that&#x27;s bursting with Mexican flavors! It&#x27;s a great appetizer or main dish!

Boneless Skinless Chicken Thighs

Chicken Broth

Canned Tomatoes (undrained)

Celery (chopped)

Carrots (chopped)

Jasmine Rice (or other small grain rice)

onions, chopped

Cilantro (with stems)

Garlic

Cumin

salt

pepper

Lime

Place all ingredients into the inner liner of your Instant Pot.

Close the pot and set it to high pressure for 10 minutes.

When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.

Using silicone tongs, remove the chicken from the pressure cooker and shred it.

Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.

Squeeze in the lime or lemon juice.

Serve the soup as is, or with slices of avocado stirred in at the last minute.  I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.

https://embed.mediavine.com/videos/fisafsmgjadqdprfskpb

This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that's bursting with Mexican flavors! It makes a great appetizer course to a Mexican dinner or as a main course.

Instant Pot Caldo De Pollo

Para quien le gusta la masa de maíz azul, le recomiento este delicioso tamal, con un sabor muy distinto al clásico.

Tamales de muerto

gramos de manteca

kilo de masa de maíz azul

cucharada de polvo para hornear

litros de caldo de pollo o de res

Hojas de maíz remojada en agua caliente y escurridas

gramos de queso Cotija rallado

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Caldo de Pollo Or Chicken Soup Mexican Style

chicken thighs

garlic

olive oil

white long grain rice

onion

tomatoes chopped(Roma tomatoes)

carrots sliced

potatoes

green celery chopped

tomato sauce

Corn tortillas

avocado

In a large pot, place the water, chicken,...

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

In a separate pan, heat up the oil...

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Add chopped onion and continue cooking until onion...

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Add chopped tomato and cook for another 3...

Add chopped tomato and cook for another 3 minutes.

Add this mixture to the chicken pot.

Stir in the carrots, celery, and potatoes to...

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Add tomato sauce, cilantro during the last 5...

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Ladle soup into bowls including a piece of...

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Optional: Add slices of avocado to your soup.

https://mediavine-res.cloudinary.com/video/upload/j5mk1i6uteviezz2wen6.mp4

Mexican Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Mexican Caldo de Pollo Or Chicken Soup Mexican Style

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Top 4 caldo de pollo recipes from across the web

The most viewed caldo de pollo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caldo de Pollo

Caldo de Pollo

Tamales de muerto

Caldo de Pollo Or Chicken Soup Mexi...

The most viewed caldo de pollo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine