Serve it up with some Mexican Cornbread or Homemade Tortilla Chips!
A Mexican Twist to Love!
Calde de pollo is a chicken soup full of our favorite Mexican flavors. To my mom, it reminds her of home and is recipe she was raised on served with warm corn tortillas. She said her mom (Grandma Luna) was famous for this recipe and would often toss in all sorts of veggies and leftovers from the fridge so it tended to be a little different each time she made it, but this base remains the same. Why we love it:
A Mexican version of a classic. This tasty caldo de pollo is almost like a Mexican version of Chicken Noodle Soup but with Spanish Rice in place of noodles. Use up leftovers. As mentioned this soup can be made with all sorts of ingredients and is a great way to use leftovers and vegetables in your fridge. Just the right spice. This dish is not overly spicy, but you can adjust the spice according to your desired level.
Ingredients
chicken broth – homemade chicken broth, homemade chicken stock, or storebought water chicken tenders – or use chicken breast or chicken thighs cut into bite-sized pieces. cobs cut in thirds (or halves) chicken bouillon cubes olive oil minced garlic cloves ground cumin salt and black pepper white onion large carrots and zucchini – optional (you can also use yellow squash or chayote) white rice tomato sauce cumin avocado fresh cilantro
how to Make caldo de pollo
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