Is there anything more comforting than a bowl of good ole homemade chicken soup. So basic but satisfying, great for cooler nights or if you`re feeling under the weather this should be in everyone`s recipe index. So, this simple man`s plan to healthier eating today comes in the form of Mexican Chicken Soup or Caldo de Pollo. Feel free to mix and match your veggie selections to your preference as this easy caldo readily accepts any combo`s. Want something a little heartier, no problem, add some rice or potatoes Easily convert it to a vegetarian choice by using a good vegetable stock & adding tofu or beans for some extra protein in place of the chicken. What`s special about this are really the garnishes when serving. A couple of good squeezes of lime, finely chopped jalapeño or serrano chile`s, fresh cilantro, avocado & a bit of onion really make the flavor pop! In addition to being absolutely delicious & super healthy this is dairy free, gluten free, low carb, low fat & low calorie for anyone with dietary restrictions.
Here`s what you`ll need for your Mexican Chicken Soup or Caldo de Pollo:
Cooked Shredded Chicken- 3-4 cups
Chicken Stock-8 cups
Olive Oil- 1 tablespoon
White or Yellow Onion- 1 cup chopped
Celery- 1 cup chopped
Carrot- 1 cup chopped
Zucchini- 1 cup chopped
Garlic-1 clove minced
S & P to taste
Onion- finely chopped
Jalapeño or Serrano Chile- finely chopped
Fresh Cilantro- finely chopped
Avocado-choppedA look at the veggies I used except the avocado. When I got home to make my soup one of my daughters had had a guacamole need earlier in the day soooo…. no avocado. What can I say, it happens.Start with the veggies & chop the onion, carrots, celery & zucchini.Add a splash of olive oil to a soup pot over medium high heat & add the onion, carrots & celery. Stir & cook 5-7 minutes until they just start to brown a little & the onion is translucent. Add the garlic during the last minute or so.Add your chicken stock to the pot.Add in the cooked & shredded chicken. This was actually the chicken I had made the stock with earlier. Left over chicken or a convenient rotisserie chicken from your grocer would work perfectly. Bring to a boil & reduce heat to a simmer. Cook for 20-30 minutes.Now add the zucchini. You can add this earlier but I like it to retain some of it`s texture. It cooks very fast & will get super soft if it goes in earlier but it`s your soup, do what you want. Cook 5 minutes more & you`re ready.
Serve with the finely chopped chile`s, onions, cilantro, avocado & limes on the side & let everyone garnish to their likes.
Enjoy your Mexican Chicken Soup/Caldo de Pollo!!