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Caldo De Pollo (Mexican Chicken Soup)
Caldo De Pollo (Mexican Chicken Soup)
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Satisfying and flavorful Mexican chicken soup, caldo de pollo, features seasoned rice, creamy avocado, and fresh cilantro for a comforting meal.
Ingredients:
  • 6 cups chicken broth
  • 1 cup water
  • 1.25 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
  • 0.5 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
Instructions:
  • In a large pot, bring together 6 cups of chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper. Bring to a boil, then cover and simmer for about 25 minutes until the chicken is cooked through. Shred the chicken gently with two forks and add the onion to the broth. Simmer for an additional 5 minutes.
  • In a saucepan, combine 2 cups of chicken broth, rice, and chili powder. Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 25 minutes until the rice is tender and the liquid is absorbed.
  • Scoop rice into individual bowls, then top with soup. Finish by adding fresh avocado slices and cilantro for a delightful touch.

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