Caldo de pollo or Mexican chicken soup

Caldo De Pollo Or Mexican Chicken Soup Recipe

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yolanda garibay


To our family this is a good confort food for a cold day


★★★★★ 3 votes

4 to 6
30 Min
50 Min


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3 lb
whole chicken
10 c
water, boiling
2 Tbsp
salt (or to taste)
1 medium
onion chopped
1 medium
2 large
fresh tomatoes (pureed in blender)
1 pinch
mexican oregano
4 medium
mexican zuckini (calabasitas)
6 medium
4 small
2 medium
chayote( squash)
1/2 c
chopped cylantro
3 large
stems of mint plant
1 small
green cabage
1 1/2 tsp
chicken bouillon /optional
3 medium
fresh corn, cut in halfs

How to Make Caldo de pollo or Mexican chicken soup


  • 1cut chicken,rinse and remove kidneys,in a 6 quart size pot bring to boild 10 cups of water, add chicken,salt.
  • 2peal off carrots, potatoes,cabage,chayotes,cut in four parts, DO NOT PEAL ZUCKINIS!fresh corn cut in halfs.
  • 3when chicken is half cooked add all vegetables,
  • 4in a separate small pan put 1 1/2 teaspons oil,then stir fry the onion and chopped garlic(very fine) and the tomatoes from blender, add a little more salt to taste if nedded, pour over chicken and vegetables, finish cooking,add cylantro and mint, turn off,remove from stove, do not over cook vegetables.

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About Caldo de pollo or Mexican chicken soup

Course/Dish: Chicken Soups
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #Style

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