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Front page › Mexican › Caldo de Pollo

Caldo de Pollo

HB-5169 · Hand-built original · Mexican

Caldo de Pollo — the dish itself.
Served with its “pairs well with” suggestions: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread.

Mexican chicken soup with tomatoes, corn, carrots, celery and potatoes in a seasoned broth.

MexicanDinner, Main Course50 minServes 6267 kcalGluten-freeDairy-freeEgg-freeDiabetic

Main ingredient: chicken

Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread

Servings:6quantities adjust to match

Ingredients

  • 6 boneless skinless chicken thighs, (or your favorite chicken pieces)
  • 8 cups water
  • 1 medium onion, (quartered)
  • 1 jalapeño pepper, (seeded and halved)
  • 4 cloves garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon oregano
  • 3 Roma tomatoes
  • 3 medium chopped carrots
  • 3 ribs chopped celery
  • 3 ears corn, (halved)
  • 2 large chopped russet potatoes (peeled)
  • chopped cilantro and lime, (optional for garnish)

Method

  1. Simmer the chicken in the water with the onion, jalapeño, garlic, salt, pepper, bouillon and oregano for about 20 minutes.
  2. Add the tomatoes, carrots, celery, corn and potatoes and simmer for 10 to 15 minutes more until the vegetables are tender and the chicken is cooked through.
  3. Shred or leave the chicken in pieces, adjust the seasoning and serve with cilantro and lime.

Prep: 15 min · Cook: 35 min · Total: 50 min

Nutrition (per serving, where published)

267 kcalCalories
26 gProtein
30 gCarbs
5 gFat
4 gFibre
4 gSugars
1017 mgSodium
107 mgCholesterol
1 servingServing

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