Chicken Caldo Soup Recipe Mexican Soup

Name: Chicken Caldo Soup Recipe Mexican Soup
Ingredients: 2 pounds Boneless Skinless Chicken Thighs (or any of your favorite chicken cuts, see text above for more information); Salt and Pepper (to taste); 2 tablespoons Olive Oil; 1 large Onion; 2 Carrots (peeled); 2 Celery Ribs; 3 small Potatoes (peeled if Russet, non-peeled if yellow); 1 Chayote; 2 Roma Tomatoes; 1 medium Zucchini; 2 Bay Leaves; 1 cup Frozen Corn; 1 tablespoon Garlic (from a jar or tube, or 3 minced fresh garlic cloves, if you prefer); 8 ounces Tomato Sauce; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Chicken Better Than Bouillon (optional)

"This Chicken Caldo Soup is easy enough to make on a weeknight and will give you a healthy choice with chicken and your favorite vegetables...."

INGREDIENTS

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2 pounds Boneless Skinless Chicken Thighs (or any of your favorite chicken cuts, see text above for more information)

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Salt and Pepper (to taste)

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2 tablespoons Olive Oil

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1 large Onion

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2 Carrots (peeled)

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2 Celery Ribs

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3 small Potatoes (peeled if Russet, non-peeled if yellow)

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1 Chayote

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2 Roma Tomatoes

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1 medium Zucchini

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2 Bay Leaves

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1 cup Frozen Corn

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1 tablespoon Garlic (from a jar or tube, or 3 minced fresh garlic cloves, if you prefer)

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8 ounces Tomato Sauce

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1 teaspoon Salt

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1/2 teaspoon Black Pepper

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1 teaspoon Chicken Better Than Bouillon (optional)

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