Caldo de Pollo (Mexican Chicken Soup)
A nourishing chicken-and-vegetable soup with rice, lime, and fresh garnishes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Start the Broth: Place the chicken in a large pot with the water, half an onion, garlic, and tomatoes; bring to a boil and skim off any foam.
- 2
Simmer: Reduce to a gentle simmer and cook for 25 minutes until the chicken is nearly done.
- 3
Add Vegetables: Add the carrots, potatoes, chayote, corn, and rice and simmer until tender, about 20 minutes.
- 4
Season: Add salt to taste; the broth should be clean and savoury.
- 5
Rest: Skim any excess fat from the surface.
- 6
Serve: Ladle into bowls with chicken and vegetables, and serve with cilantro, chopped onion, lime wedges, and warm tortillas.
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