Caldo de pollo is a simple yet delicious Mexican chicken soup. It is served over rice.
Course
Main Course
Cuisine
Mexican
Prep Time20minutes
Cook Time1hour25minutes
Total Time1hour45minutes
Servings6
Calories619kcal
Authorcarissa
Ingredients
12cupsof water
2lbschicken thighs
8whole carrotspeeled and sliced
5large potatoespeeled and cubed
1small white oniondiced
5roma tomatoesdiced
2garlic clovesminced
1teaspoonsalt
1 1/2tablespoonolive oil
limes
cilantrooptional
avocadosoptional
jalapenosoptional
Tortillasoptional
Instructions
Bring chicken, water and salt to a boil in a large pot.
Skim the foam that forms on top as it comes to a boil.
Reduce heat to low and simmer for 40-50 min or until meat is tender and falls off the bone easily.
Remove chicken from pot. When cool remove the skins, shred the meat and set aside.
Strain the chicken broth and set aside.
In another pot over medium heat add olive oil to pot.
When hot add the onion and saute for 2 min. Then add garlic and saute for a minute. Add the tomatoes and stir well. Season with salt and pepper to taste.
Add the carrots, potatoes and strained broth to the pot.
Bring vegetables to a boil over medium high heat. Reduce to medium low and cook until vegetables tender.
Remove pot from heat and add the shredded chicken to the pot and stir.
Serve over white rice.
Garnish and enjoy!
Nutrition Facts
Caldo de Pollo (Mexican Chicken Soup)
Amount Per Serving
Calories 619Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 8g50%
Cholesterol 177mg59%
Sodium 727mg32%
Potassium 1743mg50%
Carbohydrates 41g14%
Fiber 9g38%
Sugar 7g8%
Protein 36g72%
Vitamin A 16965IU339%
Vitamin C 40.5mg49%
Calcium 142mg14%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.