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 AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. 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, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE
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
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
SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)
I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.
Provided by Chef Sarita in Aust
Categories Stocks
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
- Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
- Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
- Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.
Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3
BECKY'S GLUTEN-FREE SLOW COOKER CHICKEN VEGETABLE SOUP
This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!
Provided by Becky!
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 8h10m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
- Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 19.8 g, Cholesterol 49.2 mg, Fat 5.6 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 1.4 g, Sodium 1167.9 mg, Sugar 5.4 g
CALDO DE POLLO MEXICAN CHICKEN SOUP
Make and share this Caldo De Pollo Mexican Chicken Soup recipe from Food.com.
Provided by Dienia B.
Categories Mexican
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- saute onion garlic together add spices add sweet potato and broccoli
- add water and cube
- add chicken
- simmer covered 1 hour take out chicken ,debone take off skin and shredded into fine pieces add back
- then add zucchini and tomato and simmer 30 minutes more.
Nutrition Facts : Calories 330.8, Fat 15, SaturatedFat 3.8, Cholesterol 56.8, Sodium 334.5, Carbohydrate 31.6, Fiber 7.5, Sugar 8.6, Protein 20.3
SOPA DE LIMA (MEXICAN LIME SOUP)
Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.
Provided by Amatre
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
- Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g
SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)
This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA.
Provided by Zenster
Categories Chicken
Time 4h
Yield 2 Quarts, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Extract giblets from chicken and remove the liver.
- Place chicken in a pot of water just large enough to hold it.
- Cover with 1-2 quarts of water and add the giblets.
- Add salt and bring to a boil, skimming off any foam.
- Reduce heat, cover pot, and simmer for 20 or more minutes.
- Chicken should fall apart after cooking.
- Completely bone out the cooked chicken.
- Separate white meat for use in the finished soup.
- Crack the bones and return them to the stock with the skin.
- Add all other non-meat parts of the chicken back to the stock.
- Bring stock and giblets back to a fast simmer.
- Cook stock for 1/2-1 hour longer.
- Begin washing rice.
- Strain stock and remove most, but not all of the fat.
- Peel the potato, tomato and carrots.
- Bring stock to a boil and reduce heat.
- Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
- Chop onion coarsely and add along with pressed or finely minced garlic.
- Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
- Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
- Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
- Finish washing rice and add to soup.
- During last half hour of cooking add all other spices.
- Adjust salt to taste (this recipe can take a lot of salt).
- Avoid adding too much cumin, it will spoil the flavor.
- DO NOT let the soup boil, it will turn to mush.
- DO NOT use the chicken liver in the soup.
- When the rice begins to "bloom" turn off the heat.
- Elbow macaroni, stars or alphabet pasta may be used.
- If using pasta, omit or reduce the amount of rice.
- If the stock is made right it will gel when chilled.
- Note: This recipe took years to figure out.
- DO NOT use chicken bullion cubes or paste when making this.
- They will cloud the soup and destroy its delicate bouquet.
- Tinned broth is acceptable but will not compare to using the stock described above.
More about "gluten free mexican chicken soup sopa de pollo recipes"
CALDO DE POLLO (MEXICAN CHICKEN SOUP) GLUTEN FREE
From realfoodwholehealth.com
Estimated Reading Time 2 mins
HOW TO MAKE CALDO DE POLLO RECIPE | CHICKEN SOUP
From mexicoinmykitchen.com
CALDO DE POLLO MEXICANO {MEXICAN CHICKEN SOUP} - BAKE …
From bakeitwithlove.com
MEXICAN CHICKEN NOODLE SOUP RECIPE | GIMME SOME …
From gimmesomeoven.com
THE MEXICAN HOME KITCHEN: TRADITIONAL HOME-STYLE RECIPES THAT …
From ebay.com
3/5 (5)
MEXICAN CHICKEN SOUP WITH RICE AND AVOCADO CALORIES
From wsdc.du.ac.in
RICE SOUP RECIPES (GLUTEN-FREE) (100+ IDEAS) | PUNCHFORK
From punchfork.com
SPANISH CHICKEN NOODLE SOUP (SOPA DE POLLO CON FIDEOS) - THE …
From thespruceeats.com
PUERTO RICAN CHICKEN AND PLANTAIN DUMPLINGS - THE CURIOUS COCONUT
From thecuriouscoconut.com
GLUTEN-FREE MEXICAN CHICKEN SOUP [SOPA DE POLLO] | THIS …
From facebook.com
MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)
From cook.me
MEXICAN CHICKEN SOUP (CALDO DE POLLO) - WHOLESOME YUM
From wholesomeyum.com
CIELITO LINDO MEXICAN CUISINE - MEDFORD, NJ ON OPENTABLE
From opentable.co.uk
CALDO DE POLLO RECIPE (MEXICAN CHICKEN SOUP) | KITCHN
From thekitchn.com
SOPA DE POLLO {MEXICAN CHICKEN SOUP} RECIPE - CINCINNATI MOM …
From cincinnati.momcollective.com
SLOW COOKER CALDO DE POLLO (MEXICAN CHICKEN SOUP) - THE LEMON …
From thelemonbowl.com
MESTIZO CAMDEN - MEXICAN RESTAURANT - LONDON | OPENTABLE
From opentable.co.uk
15 GREEN POZOLE SOUP RECIPE - SELECTED RECIPES
From selectedrecipe.com
SOPA DE POLLO (CUBAN CHICKEN SOUP) - A SASSY SPOON
From asassyspoon.com
CALAVERA MEXICAN KITCHEN & AGAVE BAR - OAKLAND, CA ON OPENTABLE
From opentable.co.uk
SOPA DE POLLO (NICARAGUAN CHICKEN SOUP) RECIPE - VICE
From vice.com
SANTA FE MEXICAN GRILL-WILMINGTON - WILMINGTON, DE ON …
From opentable.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love