freddsters
Caldo de Pollo
prep:
10 min
cook:
35 min
6 servings
Ingredients
• 1 Whole chicken (4-5 lb)
• 1 tbsp chicken bouillon
• 1 tbsp salt
• 1 onion
• 1 head of garlic
• 1 tsp cumin
• 4 carrots
• 4 ears of corn
• 2 celery stalks
• 1 lb baby gold potatoes
• 2 jalapeños
• 1 can tomato sauce
• 2 calabacitas or zucchini
• 1/4 head of cabbage
• Rice for serving
• Tortillas for serving
• Fresh lime juice
• cilantro
• 1 tsp black pepper
Directions
1.
Bring a large pot of water to a simmer, add in the cut up chicken, the onion and the garlic. Season with the chicken bouillon and salt. Cook for 15 minutes.
• 1 whole Whole chicken (4-5 lb)
• 1 tbsp chicken bouillon
• 1 tbsp salt
• 1 onion
• 1 head of garlic
2.
After 15 minutes, remove the spine from the chicken and add the veggies that take the longest to cook, corn, potatoes, carrots and celery. Cook for 10 more minutes.
• 4 carrots
• 4 ears of corn
• 2 celery stalks
• 1 lb baby gold potatoes
• 2 jalapeños
3.
Season with cumin and black pepper and add the can of El Pato Hot Tomato Sauce, you can use regular non spicy tomato sauce. Cook for 5 more minutes.
• 1 tsp cumin
• 1 can tomato sauce
• 1 tsp black pepper
4.
Lastly add the Mexican squash aka calabacitas(or zucchini) and the cabbage, continue cooking until all the veggies are cooked through and fork tender, about 10 more minutes.
• 2 calabacitas or zucchini
• 1/4 head of cabbage
5.
Lastly add in a bunch of cilantro and simmer for at least 5 more minutes. Taste the soup broth and adjust any seasonings if needed.
• cilantro
6.
Serve the caldo in a bowl with some Mexican rice, tortillas on the side and a fresh squeeze of lime juice.
• Tortillas for serving
• Fresh lime juice
• Rice for serving
7.
You can leave the chicken pieces whole, or shred up the chicken before serving.