Mexicanchickensoupcaldodepollo Recipes

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CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

Provided by Beth Alberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14



Caldo De Pollo (Mexican Chicken Soup) image

Steps:

  • Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
  • Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
  • Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Provided by Brisket in Roses

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15



Caldo De Pollo (Mexican Chicken Soup) image

Steps:

  • Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  • Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  • Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  • Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  • Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

2 lbs chicken, bone in, I usually use drumsticks
1 large onion, cut in eights
1 small green cabbage, cut in eights
3 garlic cloves, minced
2 chayotes, peeled and cut in chunks
16 ounces frozen corn on the cob, nibblers (6 ct)
2 medium carrots, cut in chunks
3 large potatoes, cut in chunks
3 celery ribs, cut in chunks
2 bay leaves
2 -3 quarts water (must cover the chicken)
salt and pepper
cilantro, roughly chopped for garnish
lime, cut into wedges
onion, diced for garnish

MEXICAN CHICKEN SOUP (CALDO DE POLLO)

Sometimes I add a chopped tomato - nice easy soup with lots of flavour. Some people like to roast the whole cloves of garlic and then remove them when they remove the chillies. You can use dried chillies if you wish. Make it as hot or as mild as you want. Mexican does not have to burn your throat (although I love it that hot!)

Provided by Bergy

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11



Mexican Chicken Soup (Caldo De Pollo) image

Steps:

  • Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
  • Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
  • Remove chicken to a plate to cool about 10 minutes.
  • Remove the chillies from the soup and adjust the seasoning.
  • Remove the skin and bones from the chicken and tear it into coarse shreds.
  • Add zucchini and chicken to the pot simmer 5 minutes.
  • Add cilantro and serve in about 2 minutes with wedges of lime on the side.

4 medium carrots, cut lengthwise and then in 3 inch lengths
1 yellow zucchini, cut across in 1/4 inch round slices
6 cups chicken stock
4 garlic cloves, minced and browned on a dry skillet
1/2 teaspoon oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
1 tablespoon fresh cilantro, chopped
salt & pepper
lime wedge (to garnish)

CALDO DE POLLO

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12



Caldo de Pollo image

Steps:

  • Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  • Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas

Provided by philip collins

Categories     Poultry

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12



Caldo De Pollo (Mexican Chicken Soup) image

Steps:

  • Cut onions in large chunks and chop cilantro.
  • put chicken in a very large pot. I cut the legs off of the thighs.
  • Cover with water.
  • Add bouillon cubes.
  • Bring to a boil
  • Add whole garlic cloves, onions, salt,and cilantro.
  • Lower heat and simmer 1 hour and fifteen minutes.
  • While chicken cooks peel and cut potatoes into large pieces.
  • Cut zucchini and squash into 1.5 inch slices.
  • Cut celery into 1 inch pieces.
  • Quarter the cabbage.
  • Cut corn into 3 inch pieces.
  • Remove any fat at this point if you wish and you can take skins off chicken.
  • Add potatoes and corn cook for 20 minutes.
  • Add squash, zucchini,and celery cook 10 minutes.
  • Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41

4 -5 lbs chicken quarters
2 chicken bouillon cubes
5 fresh garlic cloves
2 medium onions
1/2 cup fresh cilantro
3 lbs potatoes
4 ears corn
4 zucchini
1 yellow squash
1/2 stalk celery
1 cabbage
1 1/2 tablespoons salt

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