Pollo Tropical Soup Recipes

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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

TROPICAL CHICKEN SOUP



Tropical Chicken Soup image

I recently had an upset stomach and the doctor put me on a strict diet. This is a delicious dish that I came up with that I would be proud to serve my friends, sick or not. Coconut milk has been found to cure diarrhea while the other low-fiber ingredients are easy on the stomach. Enjoy!

Provided by Luckynum49

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

4 raw boneless skinless chicken breast halves
4 bananas
1 liter coconut milk
500 g instant basmati rice

Steps:

  • Start heating up the coconut milk in the microwave or on the stove.
  • Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary.
  • Prepare the instant rice and set aside.
  • Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well.
  • Mash the bananas up as you stir them together with the chicken.
  • Cook mixture until the chicken is fully white inside and out.
  • Add warm coconut milk and leave the mix over heat for a minute or two.
  • Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.

Nutrition Facts : Calories 1201.5, Fat 61.2, SaturatedFat 49.5, Cholesterol 75.5, Sodium 179.8, Carbohydrate 130.6, Fiber 7.4, Sugar 15.5, Protein 41.4

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