Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, caldo de pollo. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Caldo de pollo is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Caldo de pollo is something which I have loved my entire life.
A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans. Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal. Caldo de pollo is a traditional Mexican version of chicken soup, with a few tweaks.
To get started with this recipe, we have to first prepare a few components. You can cook caldo de pollo using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Caldo de pollo:
- Get 1 fresh boneless chicken Breast or chicken tenders
- Make ready 1 carrots
- Take 1 celanrto
- Get 1 red potato
- Prepare 1 Mexican squash
- Take 1 ground cumin
- Make ready 1 white onion
- Take 1 chicken stock
- Take 1 salt
- Get 1 black pepper
- Prepare 1 cilantro
- Take 1 corn tortillas
- Get 2 cubs of pollo con tomate bullion
While every Mexican household has its own recipe of Caldo de Pollo, the recipe in general has a lot of shredded chicken in it, a little rice, and it is served perhaps with a slice or two of avocado, coriander. Caldo de pollo soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat. This soup is my staple food when I get a cold.
Steps to make Caldo de pollo:
- Boil chicken in large pot with salt and pepper and cilantro add Swanson chicken stock
- Boil till chicken is tender, then add red potatoes, carrots, ground cumin
- Once potatoes start to get tender add Mexican squash, lower heat and cook slow.
- Careful not to cook squash too long, (it will get mushy)
- Serve in soup bowl and with soft corn tortillas
Easy to make and delicious to eat. This soup is my staple food when I get a cold. It's like medicine for the stomach and heart. Caldo de pollo (Mexican Chicken Soup) tastes better than your favorite restaurant - or your favorite home kitchen! It is loaded with juicy, tender chicken, carrots, potatoes, celery.
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