Mexican Chicken Soup Recipe (Caldo de Pollo)

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Directions

  1. Prepare the Broth: In a large pot, combine chicken, water, salt, garlic, and onion. Boil, then simmer for 30-40 minutes until the chicken is cooked. Skim off foam.
  2. Add Vegetables: Remove chicken, strain broth, and return to the pot. Add carrots, celery, corn, zucchini, potato, and cabbage. Simmer for 20 minutes.
  3. Shred the Chicken: Shred the chicken meat and return to the pot.
  4. Serve: Add cilantro, season with salt and pepper, and serve with lime wedges, avocado, jalapeño slices, and tortilla chips if desired.

Tips and Variations

  • Spicy Kick: Add diced jalapeño or hot sauce.
  • Vegetarian: Use extra vegetables or tofu instead of chicken.
  • Herb Substitutes: Use parsley or epazote instead of cilantro.
  • Serve with: Warm corn tortillas.

Storage

Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat.

Pairings

Pair with Mexican rice, a green salad, or a light Mexican beer like Corona. For non-alcoholic options, try agua fresca or Mexican hot chocolate.

FAQ

Q: Can I use boneless chicken? A: Yes, adjust the cooking time. Q: Can I freeze this soup? A: Yes, for up to 3 months. Thaw in the refrigerator and reheat on the stove. Q: How can I make the broth richer? A: Add chicken bouillon cubes or roast the chicken pieces first. Q: Other vegetables? A: Try green beans, peas, or bell peppers.

Conclusion

Caldo de Pollo is a comforting and nutritious dish. With its tender chicken, fresh vegetables, and flavorful broth, it’s sure to become a family favorite. Enjoy the warmth and satisfaction of homemade Caldo de Pollo! If you enjoyed this recipe, please share it and subscribe to our blog for more delicious recipes and tips. Happy cooking!

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