Mexican Chicken Soup/ Caldo de Pollo

6 Apr
Mexican Chicken Soup/Caldo de Pollo

Mexican Chicken Soup/Caldo de Pollo

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. Mexican Chicken Soup7

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
To Garnish
Onion- finely chopped
Jalapeño or Serrano Chile- finely chopped
Fresh Cilantro- finely chopped
Avocado-choppedMexican Chicken Soup1A 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.Mexican Chicken Soup2Start with the veggies & chop the onion, carrots, celery & zucchini.Mexican Chicken Soup3Add 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.Mexican Chicken Soup4Add your chicken stock to the pot.Mexican Chicken Soup5Add 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.Mexican Chicken Soup6Now 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.

Mexican Chicken Soup/Caldo de Pollo

Mexican Chicken Soup/Caldo de Pollo

Serve with the finely chopped chile`s, onions, cilantro, avocado & limes on the side & let everyone garnish to their likes.

Mexican Chicken Soup/Caldo de Pollo

Mexican Chicken Soup/Caldo de Pollo

Enjoy your Mexican Chicken Soup/Caldo de Pollo!!

Mexican Chicken Soup/Caldo de Pollo

Mexican Chicken Soup/Caldo de Pollo

Mexican Chicken Soup/Caldo de Pollo

Ingredients

  • 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
  • To Garnish
  • Onion- finely chopped
  • Jalapeño or Serrano Chile- finely chopped
  • Fresh Cilantro- finely chopped
  • Avocado-chopped

Instructions

  1. Start with the veggies & chop the onion, carrots, celery & zucchini.
  2. 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.
  3. Add your chicken stock to the pot.
  4. Add in the cooked & shredded chicken.
  5. Bring to a boil & reduce heat to a simmer. Cook for 20-30 minutes.
  6. Now add the zucchini. You can add this earlier but I like it to retain some of it`s texture.
  7. Cook 5 minutes more & you`re ready.
  8. Check & adjust seasoning to taste.
  9. Serve with the finely chopped chile`s, onions, cilantro, avocado & limes on the side & let everyone garnish to their likes.
  10. Enjoy your Mexican Chicken Soup/Caldo de Pollo!!
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4 thoughts on “Mexican Chicken Soup/ Caldo de Pollo

  1. Talk about timely. Been fighting some Cabo crud bronchial thing for awhile now and have been jonesing for exactly a soup like this. Thanx. Also been wishing for a good Jewish deli matzoh ball soup, got anything for that craving?

    • Thanks Eva & sorry you haven’t been feeling well. I think I had the same thing a bit ago but this soup will help. It always does! I do have a Matzo Ball soup recipe that`s super easy. Let me see if I can find some Matzo meal & I`ll post it for you. Get better soon!

  2. Loving this soup Tez! It’s all my favorite flavors in one big bowl :) It snowed here in NH earlier this week and I hate the cold (I’m from South Florida) so need to make your soup soon to warm up and make this cold weather go away 😉

    • Thanks so much Karrie! So I probably shouldn`t tell you it`s 85 & sunny here everyday:) I love the flavors in this so much, warm & comforting but really fresh at the same time with the lime, cilantro, chiles etc. Hope spring arrives soon!

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