Caldo De Pollo Mexican Chicken Stewsoup Recipes

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CALDO DE POLLO



Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

  • Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  • Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

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

6 cups chicken broth
1 cup water
1 ¼ pounds chicken tenders
3 extra large chicken bouillon cubes (such as Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons ground cumin
salt and ground black pepper to taste
½ large white onion, chopped, or to taste
2 cups chicken broth
1 cup white rice
1 teaspoon chili powder
1 avocado - peeled, pitted, and thinly sliced
1 bunch fresh cilantro, chopped

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

CALDO DE POLLO



Caldo de Pollo image

Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end...

Provided by Mely Martínez

Categories     Soups

Time 1h5m

Number Of Ingredients 15

1 whole chicken (About 3-4 pounds, cut out in pieces *See Notes)
8 cups of water
2 teaspoons of salt
1/2 white onion
4 garlic cloves (peeled)
3 Celery sprigs
3 Large carrots (cut into 3 pieces each)
2 Cilantro branches
1 avocado (diced)
1/2 white onion (finely chopped)
1 lime (cut in wedges)
1 serrano or jalapeño pepper (minced)
1/4 cup Cilantro (chopped)
Cooked white rice (optional)
Warm corn tortillas

Steps:

  • Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
  • After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
  • Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
  • Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
  • When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
  • Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
  • Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.

Nutrition Facts : ServingSize 1 10 ounces bowl, Calories 254 kcal, Carbohydrate 5 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 688 mg, Fiber 1 g, Sugar 2 g

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Provided by Brisket in Roses

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs chicken, bone in, I usually use drumsticks
1 large onion, cut in eights
1 small green cabbage, cut in eights
3 garlic cloves, minced
2 chayotes, peeled and cut in chunks
16 ounces frozen corn on the cob, nibblers (6 ct)
2 medium carrots, cut in chunks
3 large potatoes, cut in chunks
3 celery ribs, cut in chunks
2 bay leaves
2 -3 quarts water (must cover the chicken)
salt and pepper
cilantro, roughly chopped for garnish
lime, cut into wedges
onion, diced for garnish

Steps:

  • Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  • Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  • Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  • Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  • Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP



Caldo De Pollo--mexican Chicken Stew/soup image

This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.

Provided by .. Ameera ..

Categories     Potato

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

1 large onion, chopped
2 carrots, chopped 1/2-inch thick
3 medium potatoes, chopped bite size
1 1/2 cups chopped celery, chopped 1/4 inch thick
1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
2 tablespoons olive oil
6 cups water
1 teaspoon salt
salt and pepper
1 -1 1/2 bunch cilantro, chopped
lemon wedges or lime wedge (to garnish)

Steps:

  • in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
  • remove and transfer to a plate/bowl (you will add it back).
  • sautee onions with the rest of the olive oil in that same pot till translucent.
  • add all the veggies.
  • add chicken, water, El Pato sauce, and 1 tsp salt.
  • Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
  • lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
  • taste and add more salt and then pepper as needed.
  • then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
  • ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

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