Mexican Chicken Soup Caldo De Pollo 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

MEXICAN CHICKEN SOUP (CALDO DE POLLO)



Mexican Chicken Soup (Caldo De Pollo) image

Sometimes I add a chopped tomato - nice easy soup with lots of flavour. Some people like to roast the whole cloves of garlic and then remove them when they remove the chillies. You can use dried chillies if you wish. Make it as hot or as mild as you want. Mexican does not have to burn your throat (although I love it that hot!)

Provided by Bergy

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 medium carrots, cut lengthwise and then in 3 inch lengths
1 yellow zucchini, cut across in 1/4 inch round slices
6 cups chicken stock
4 garlic cloves, minced and browned on a dry skillet
1/2 teaspoon oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
1 tablespoon fresh cilantro, chopped
salt & pepper
lime wedge (to garnish)

Steps:

  • Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
  • Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
  • Remove chicken to a plate to cool about 10 minutes.
  • Remove the chillies from the soup and adjust the seasoning.
  • Remove the skin and bones from the chicken and tear it into coarse shreds.
  • Add zucchini and chicken to the pot simmer 5 minutes.
  • Add cilantro and serve in about 2 minutes with wedges of lime on the side.

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

South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas

Provided by philip collins

Categories     Poultry

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

4 -5 lbs chicken quarters
2 chicken bouillon cubes
5 fresh garlic cloves
2 medium onions
1/2 cup fresh cilantro
3 lbs potatoes
4 ears corn
4 zucchini
1 yellow squash
1/2 stalk celery
1 cabbage
1 1/2 tablespoons salt

Steps:

  • Cut onions in large chunks and chop cilantro.
  • put chicken in a very large pot. I cut the legs off of the thighs.
  • Cover with water.
  • Add bouillon cubes.
  • Bring to a boil
  • Add whole garlic cloves, onions, salt,and cilantro.
  • Lower heat and simmer 1 hour and fifteen minutes.
  • While chicken cooks peel and cut potatoes into large pieces.
  • Cut zucchini and squash into 1.5 inch slices.
  • Cut celery into 1 inch pieces.
  • Quarter the cabbage.
  • Cut corn into 3 inch pieces.
  • Remove any fat at this point if you wish and you can take skins off chicken.
  • Add potatoes and corn cook for 20 minutes.
  • Add squash, zucchini,and celery cook 10 minutes.
  • Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41

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