Caldo De Pollo or Chicken Soup Mexican Style

Name: Caldo De Pollo or Chicken Soup Mexican Style
Cuisine: Mexican, Latin American, American
Ingredients: ingredients :; 8 chicken thighs or drumsticks; 8 cups water; 1 tablespoon salt; 2 tomatoes chopped; 4 garlic cloves chopped; 1 tablespoon olive oil; 3 potatoes quartered; 1/4 cup white long-grain rice; 1/2 cup chopped onion; 1/3 cup tomato sauce; 2 carrots sliced; 1 green celery chopped; 1 tablespoon chopped cilantro; 1 Lime sliced wedges for serving; Corn tortillas for serving; optional 1 avocado sliced

9 steps

A great recipe for comforting soup, Caldo de Pollo or Mexican-style chicken soup, can bring you and your family a lot of joy. Soup is a comfort food due to its basic composition of rice and coriander. And chicken thighs. We love soup. I don’t know about the rest of your family, but there isn’t a week in our house without a pot of soup for lunch or dinner. Plus, since the winters are so cold where we live in Minnesota, all we want to eat is homemade soup.

Updated at: Thu, 17 Aug 2023 02:35:35 GMT

Nutrition balance score

Good

Nutrition per serving

Calories3429.7 kcal (171%)

Total Fat204.8 g (293%)

Carbs201.7 g (78%)

Sugars23.8 g (26%)

Protein195.4 g (391%)

Sodium7995.8 mg (400%)

Fiber30.5 g (109%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8 cupswater

1 tablespoonolive oil

3potatoes

quartered

¼ cupwhite long-grain rice

½ cuponion

chopped

⅓ cuptomato sauce

1 tablespooncilantro

chopped

1lime

sliced wedges for serving

Instructions

Step 1

Place the water, chicken, salt, and garlic in a large saucepan. The ingredients should boil for 15 minutes over medium heat. Mix away the foam that builds up on top of the water as the soup boils.

Step 2

In a separate skillet, heat the oil over medium heat, add the rice, and cook, stirring occasionally, until browned, 2-3 minutes. Be cautious not to burn it.

Step 3

Add the chopped onion and sauté for 2 more minutes, until the onion is translucent.

Step 4

Add the tomatoes, then simmer for an additional three minutes.

Step 5

Fill the chicken bowl with this mixture.

Step 6

Add potatoes, carrots, and celery to the soup and let it simmer. Bring to a boil. Simmer for 20 to 30 minutes, until the vegetables have softened.

Step 7

During the last 5 minutes of cooking, add the tomato sauce and cilantro. Recheck the salt.

Step 8

Serve the soup in bowls with a piece of chicken per plate, along with a warm corn tortilla.