Caldo De Pollo Or Chicken Soup Mexican Style Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 OR CHICKEN SOUP MEXICAN STYLE



Caldo de Pollo Or Chicken Soup Mexican Style image

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Provided by The Bossy Kitchen

Categories     Soups

Time 1h10m

Number Of Ingredients 16

8 cups water
8 chicken thighs or drumsticks
1 tablespoon salt
4 garlic cloves chopped
1 tablespoon olive oil
1/4 cup white long grain rice
1/2 cup chopped onion
2 tomatoes chopped( Roma tomatoes)
2 carrots sliced
3 potatoes quartered
1 green celery chopped
1/3 cup tomato sauce
1 tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced

Steps:

  • In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
  • In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
  • Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
  • Add chopped tomato and cook for another 3 minutes.
  • Add this mixture to the chicken pot.
  • Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
  • Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
  • Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
  • Optional: Add slices of avocado to your soup.

Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1111 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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

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 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.

More about "caldo de pollo or chicken soup mexican style recipes"

CALDO DE POLLO RECIPE (MEXICAN CHICKEN SOUP) - THE …
caldo-de-pollo-recipe-mexican-chicken-soup-the image
2020-04-20 For the Chicken and Broth. Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. …
From theforkedspoon.com
4.8/5 (63)
Total Time 1 hr 45 mins
Category Soup
Calories 424 per serving
  • Transfer the chicken, garlic, bay leaves, salt, and water to a large heavy-bottomed stockpot or Dutch oven. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for at least 45-60 minutes, until the chicken is tender.
  • Return your large, heavy-bottomed stockpot or Dutch oven to medium heat. Add the olive oil and diced onions. Cook, stirring frequently, for 3-4 minutes.


CALDO DE POLLO (MEXICAN CHICKEN SOUP RECIPE) - CHILI …
caldo-de-pollo-mexican-chicken-soup-recipe-chili image
2021-03-03 Simmer the Chicken and Vegetables in Water. To a very large pot, add the onions celery and carrots, garlic, chiles de arbol, bay leaves, chicken parts, water, peppercorns and salt. Bring to a boil, cover, then reduce heat …
From chilipeppermadness.com


MEXICAN CHICKEN SOUP RECIPE (CALDO DE POLLO) - THRIFT …
mexican-chicken-soup-recipe-caldo-de-pollo-thrift image
2022-03-09 Peel and chop the potatoes. Put them in a bowl and cover with water. Set aside. Chop the cabbage and rinse it really well under running water. Set aside. Put the chicken drumsticks in a large pot. Add the onion, garlic …
From thriftandspice.com


CALDO DE POLLO (MEXICAN CHICKEN SOUP) - MEXICAN …
caldo-de-pollo-mexican-chicken-soup-mexican image
2018-10-10 In a large pot or caldero (dutch oven) add 8 cups of chicken broth and set stove on medium high heat. Add the chicken pieces, onions, jalapeño slices and garlic to broth. Season the soup with salt and pepper to taste. Stir …
From mexicanappetizersandmore.com


AUTHENTIC MEXICAN CALDO DE POLLO CON ARROZ - MEXICAN …
authentic-mexican-caldo-de-pollo-con-arroz-mexican image
2021-01-18 Dice the carrots and remaining uncooked quarter of onion into ¼ inch pieces. Place a pot over medium heat, drizzle in a teaspoon of cooking oil and add the uncooked rice. Quickly stir to combine. Add the carrots and …
From mexicanfoodjournal.com


CALDO DE POLLO RESTAURANT NEAR ME - GALINA ZAPATA
2022-09-09 Caldo De Pollo Mexican Chicken Soup Recipe Mexican Soup Recipes Mexican Soup Chicken Mexican Chicken Step 2 Mix carrots potatoes zucchini chayote.. Find a caldo …
From galinazapata.blogspot.com


CALDO DE POLLO - AUTHENTIC MEXICAN RECIPE - RUSTIC MEXICAN STYLE ...
Traditional Mexican chicken and vegetable soup. 100% Mexican husband approved! Large rustic pieces of vegetables and chicken are simmered together in broth w...
From youtube.com


CHICKEN CALDO RECIPE | MEXICAN STYLE CHICKEN SOUP | CALDO DE …
Here is a delicious recipe for Caldo de pollo or Mexican style chicken soup. It's perfect for a cold day or when you are sick. Add Mexican rice and a squeeze...
From youtube.com


SOPA DE POLLO CON ARROZ CHICKEN AND RICE SOUP FOOD
Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks. Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, …
From homeandrecipe.com


CALDO DE POLLO RECIPE {MEXICAN CHICKEN SOUP}
Dice the carrots and remaining uncooked quarter of onion into 1/4 inch pieces. Place a pot over medium heat, drizzle in a teaspoon of cooking oil and add the uncooked rice. Quickly stir to …
From allthingsmexican.com


CALDO DE POLLO MEXICANO {MEXICAN CHICKEN SOUP} - BAKE IT WITH …
2022-09-11 Place the chicken with water in a large stock pot. Bring to a boil over medium high heat until foam starts to form. Skim foam from the surface and discard it. Reduce heat and add …
From bakeitwithlove.com


CALDO DE POLLO (MEXICAN CHICKEN SOUP) | LYDIA | COPY ME THAT
1 head of cabbage (washed, cut out the core, and cut into bunches)
From copymethat.com


CALDO DE POLLO - THE HARVEST KITCHEN
2022-08-15 Instructions. Heat the oil in a large Dutch oven (Le Creuset) over medium high heat. Add the chicken and cook on each side for about 3 minutes each or until each side has …
From theharvestkitchen.com


MEXICAN CHICKEN SOUP CALDO DE POLLO : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes …
From recipeschoice.com


COCIDO RECIPE MEXICAN : TOP PICKED FROM OUR EXPERTS
Explore Cocido Recipe Mexican with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Puff …
From recipeschoice.com


CALDO DE POLLO- MEXICAN CHICKEN SOUP | THAI CALIENTE
2017-04-04 Place seasoned chicken pieces skin side down and brown for a couple of minutes then flip over to other side. After both sides are browned add water, and halved onion, cover …
From thaicaliente.com


CALDO DE POLLO MEXICAN CHICKEN SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes …
From recipeschoice.com


INSTANT POT CALDO DE POLLO (CHICKEN SOUP MEXICAN STYLE) - THE …
2022-08-25 Rice. Place the vegetable oil in the Instant Pot and press the Saute button. Wait a minute until the oil is hot, and add the rice. Cook the rice until the color is golden brown, …
From thebossykitchen.com


CALDO DE POLLO (MEXICAN CHICKEN SOUP) BY CARLSBADCRAVINGS | QUICK ...
Caldo de Pollo (Mexican Chicken Soup) ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (1)1) @carlsbadcravings Jennifer Sattley
From thefeedfeed.com


CALDO DE POLLO (MEXICAN CHICKEN SOUP) - DASH OF COLOR AND SPICE
2020-10-16 Place large pot or dutch oven over medium heat. Add water, chicken, cilantro, onion, and salt to pot and cover. Simmer for about 30 minutes until chicken is cooked. Add in …
From dashofcolorandspice.com


Related Search