caldo de pollo or mexican chicken soup
To our family this is a good confort food for a cold day
prep time
30 Min
cook time
50 Min
method
---
yield
4 to 6
Ingredients
- 3 pounds whole chicken
- 10 cups water, boiling
- 2 tablespoons salt (or to taste)
- 1 medium onion chopped
- 1 medium garlic
- 2 large fresh tomatoes (pureed in blender)
- 1 pinch mexican oregano
- 4 medium mexican zuckini (calabasitas)
- 6 medium carrots
- 4 small potatoes
- 2 medium chayote( squash)
- 1/2 cup chopped cylantro
- 3 large stems of mint plant
- 1 small green cabage
- 1 1/2 teaspoons chicken bouillon /optional
- 3 medium fresh corn, cut in halfs
How To Make caldo de pollo or mexican chicken soup
-
Step 1cut chicken,rinse and remove kidneys,in a 6 quart size pot bring to boild 10 cups of water, add chicken,salt.
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Step 2peal off carrots, potatoes,cabage,chayotes,cut in four parts, DO NOT PEAL ZUCKINIS!fresh corn cut in halfs.
-
Step 3when chicken is half cooked add all vegetables,
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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