Caldo de Pollo
Grandma's famous caldo de pollo is a cozy chicken soup filled with chicken, rice, and Mexican spices and flavors!
Servings: 8
Ingredients
Soup
- 6 cups chicken broth
- 1 cup water
- 1¼ pounds chicken tenders
- 2 corn cobs, cut in thirds
- 3 large chicken bouillon cubes, such as Knorr®
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- salt black pepper, to taste
- ½ large white onion, chopped, to taste
- carrots and zucchini, optional
Rice
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- 4 ounces tomato sauce
- 1 teaspoon cumin
Garnish
- 1 avocado, peeled, pitted and thinly sliced
- 1 bunch fresh cilantro, chopped
Instructions
- In a large pot add 6 cups chicken broth, water, chicken tenders, corn cob cut in pieces, chicken bouillon cubes, minced garlic, cumin, salt, and pepper to taste.
- Bring the mixture to a boil. Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
- While the soup is simmering make the rice. Add olive oil to a frying pan. Add rice and fry it until the rice begins to brown.
- Reduce the heat and add 2 cups chicken broth, tomato sauce, and cumin. Stir and cover the pan with a lid.
- Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
- When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
- Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Video
Notes
Store leftovers in an airtight container(s) in the fridge for 2-3 days or in the freezer for 6 months. Thaw, if applicable, and reheat in the microwave or stovetop.
Nutrition
Calories: 248kcal | Carbohydrates: 24g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1381mg | Potassium: 686mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 2mg