CALDO GALLEGO
During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.
Provided by JMCCURTAIN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
- Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g
MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)
Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."
Provided by Debbie R.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
CALDO TLALPENO
This is a spicy delicious Mexican chicken soup. It's flavor only gets better the next day. A flavorful homemade stock really makes this soup, but commercial stock is good too, just make sure you check for saltiness before adding additional salt. Personally, I like a spicier soup, so I would add 2-3 chipotle chiles
Provided by dawnie2u
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
- Add the garlic and cook another minute.
- Stir in the chicken broth and garbanzo beans.
- Partially cover the pot, and simmer for 30 minutes.
- Add the chile, cilantro, and shredded chicken to the soup to heat through.
- Ladle the soup into bowls and top with diced avocado.
- Serve with a slice of lime on the side.
Nutrition Facts : Calories 662.1, Fat 26.7, SaturatedFat 5.7, Cholesterol 109.7, Sodium 1316, Carbohydrate 52.8, Fiber 9.7, Sugar 10.8, Protein 52.9
CALDO CANTINA
A great place to use leftovers and to improvise. Plenty of lime, raw onion, and cilantro are key; if you include them in abundance, the soup will be delicious and authentic. Though I have never seen it in Mexico, you could use vegetable stock here if you prefer.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put the stock in a medium saucepan and bring it to a boil over medium-high heat. Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles. Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
- Meanwhile, combine the vegetables with the chicken if you're using it, lime juice, cilantro, and chiles if you're using them, in the bottom of 1 large or 4 small bowls. When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.
CALDO DE COSTILLA (COLOMBIAN BEEF RIB SOUP)
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally served for breakfast (especially after a night of dancing and drinking) along with hot chocolate and arepas, but it's hearty enough to serve for any meal. Because of its relatively neutral flavor profile, it's good to make in large batches (the beef broth can easily be doubled or tripled through Step 4) to be doctored into different dishes (see Tip).
Provided by J. Kenji López-Alt
Categories dinner, soups and stews, main course
Yield 4 servings
Number Of Ingredients 8
Steps:
- Reserve a small handful of cilantro and 5 scallions. To a large stockpot or Dutch oven, add the split onion, the garlic cloves, the cumin seeds and the beef. Cover with water by 2 inches (3 to 4 quarts total).
- Bring to a simmer over high heat, then reduce heat to maintain a very bare simmer. Using a ladle, skim off and discard any solid scum that has collected on the surface. Roughly chop the remaining cilantro and scallions, and add them to the pot. Cover and cook until the beef is tender and a skewer or knife shows no resistance when poked through the meat, 2½ to 3 hours.
- Using tongs or a skimmer, remove the meat with the bones to a large plate and set aside.
- Set a fine mesh strainer in a large bowl and strain the broth. Discard the solids. Scrub out the pot, then return the broth to it and season to taste with salt. (It should taste quite salty.) Proceed immediately to the next step, or return the beef to the broth and refrigerate in sealed containers for up to a week before continuing (or adapting into one of the alternate serving methods, see Note).
- Peel the potatoes, halve or quarter them lengthwise, then cut crosswise into ⅓- to ½-inch-thick slices and add them to the broth. Simmer the potato slices in the broth until tender, 10 to 12 minutes. Return the beef to the broth.
- Roughly chop the reserved cilantro and scallions, and add to the broth. Serve immediately.
ARROZ CALDO AS MADE BY JANNA RECIPE BY TASTY
Here's what you need: fresh ginger, boneless, skinless chicken breast, oil, garlic, small yellow onion, basmati rice, kosher salt, freshly ground black pepper, water, fish sauce, lime juice, hard-boiled egg, scallion, chicharróne
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Peel the ginger using a spoon, then slice thinly.
- Cube the chicken breasts.
- Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
- Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
- Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
- Remove the pot from the heat and stir in the fish sauce.
- Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
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