Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, caldo de pollo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Caldo de pollo is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Caldo de pollo is something which I’ve loved my entire life.
A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans. Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook caldo de pollo using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Caldo de pollo:
- Take 1 fresh boneless chicken Breast or chicken tenders
- Prepare 1 carrots
- Make ready 1 celanrto
- Prepare 1 red potato
- Make ready 1 Mexican squash
- Take 1 ground cumin
- Take 1 white onion
- Get 1 chicken stock
- Get 1 salt
- Make ready 1 black pepper
- Get 1 cilantro
- Get 1 corn tortillas
- Take 2 cubs of pollo con tomate bullion
This Caldo de Pollo recipe (Mexican Chicken Soup) recipe is perfect anytime. Made with chicken, carrots, onions, green cabbage, potatoes, jalapeños, corn cob pieces, garlic, cilantro and then topped with freshly squeezed lime juice. Caldo de pollo soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat.
Instructions to make Caldo de pollo:
- Boil chicken in large pot with salt and pepper and cilantro add Swanson chicken stock
- Boil till chicken is tender, then add red potatoes, carrots, ground cumin
- Once potatoes start to get tender add Mexican squash, lower heat and cook slow.
- Careful not to cook squash too long, (it will get mushy)
- Serve in soup bowl and with soft corn tortillas
This soup is my staple food when I get a cold. It's like medicine for the stomach and heart. ¡El caldo de pollo era muy delicioso, especialmente cuando está caliente! El caldo de pollo me deja satisfecho. Me gustaron las zanahorias y maize. Pero, lo puse el repollo en el caldo.
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