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Caldo de Pollo (Mexican Chicken Soup)
Caldo de pollo is a simple yet delicious Mexican chicken soup. It is served over rice.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 619 kcal
Ingredients
- 12 cups of water
- 2 lbs chicken thighs
- 8 whole carrots peeled and sliced
- 5 large potatoes peeled and cubed
- 1 small white onion diced
- 5 roma tomatoes diced
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 1/2 tablespoon olive oil
- limes
- cilantro optional
- avocados optional
- jalapenos optional
- Tortillas optional
Instructions
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Bring chicken, water and salt to a boil in a large pot.
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Skim the foam that forms on top as it comes to a boil.
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Reduce heat to low and simmer for 40-50 min or until meat is tender and falls off the bone easily.
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Remove chicken from pot. When cool remove the skins, shred the meat and set aside.
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Strain the chicken broth and set aside.
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In another pot over medium heat add olive oil to pot.
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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.
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Add the carrots, potatoes and strained broth to the pot.
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Bring vegetables to a boil over medium high heat. Reduce to medium low and cook until vegetables tender.
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Remove pot from heat and add the shredded chicken to the pot and stir.
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Serve over white rice.
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Garnish and enjoy!
Nutrition Facts
Caldo de Pollo (Mexican Chicken Soup)
Amount Per Serving
Calories 619
Calories 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.