Caldo De Pollo (Chicken Soup)
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|1||3 - 4 pound chicken, cut into pieces, skinned|
|2 qt||chicken broth or water|
|2||chili peppers, anaheim or new mexico|
|2 large||potatoes, cubed|
|2 - 3||ears corn, cut into 1 1/2 inch pieces|
|1 medium||onion, quartered|
|2||zucchini, cut into 1 1/2 inch pieces|
|4||ribs celery, cut into 1 1/2 inch pieces|
|4||carrots, cut into 1 1/2 inch pieces|
|1 Tbsp||garlic. chopped|
|1 tsp||black pepper|
|1/3 c||fresh cilantro, finely chopped|
In a large pot, cover chicken breasts with broth and bring to a boil. Add water if necessary so that liquid covers chicken by 1 inch.
Cook for 15 minutes, skimming off any fat that floats to the surface.
Add seeded and diced chiles (be sure to wear rubber gloves and don't touch your face).
Add potatoes, corn, onion, celery, carrots and seasonings. Reduce heat, cover pot and simmer for 30 minutes.
Add zucchini and adjust salt and pepper, if necessary. Continue simmering until vegetables are tender.