Real Recipes From Real Home Cooks ®

caldo de pollo or mexican chicken soup

(4 ratings)
Recipe by
yolanda garibay
sun city, CA

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

(4 ratings)
yield 4 to 6
prep time 30 Min
cook time 50 Min

Ingredients For caldo de pollo or mexican chicken soup

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

How To Make caldo de pollo or mexican chicken soup

  • 1
    cut chicken,rinse and remove kidneys,in a 6 quart size pot bring to boild 10 cups of water, add chicken,salt.
  • 2
    peal off carrots, potatoes,cabage,chayotes,cut in four parts, DO NOT PEAL ZUCKINIS!fresh corn cut in halfs.
  • 3
    when chicken is half cooked add all vegetables,
  • 4
    in 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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