MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Provided by Hilda
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!
Provided by Brisket in Roses
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
- Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
- Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
- Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
- Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g
CALDO DE POLLO CHICKEN AND RICE SOUP
so much better than your everyday chicken noodle soup. with this recipe you never have to worry about soggy/mushy noodles again...just use my "Recipe #283497".
Provided by catalinacrawler
Categories Chicken
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- clean chicken then split down the spine and remove as much skin as possible.
- add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
- cut tops and ends off all veggies and add them to the pot.
- heat over medium-high heat and bring to a boil.
- reduce heat, cover and cook for 1 hour. Don't boil too hard or broth will evaporate too quickly.
- cut & dice vegetables.
- remove chicken and let cool then cube.
- add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
- add cabbage, corn and the cubed chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
- add 3-4 spoonfuls of my spanish rice recipe when serving.
Nutrition Facts : Calories 418.3, Fat 27.2, SaturatedFat 7.7, Cholesterol 122.1, Sodium 469.3, Carbohydrate 12.2, Fiber 3.6, Sugar 5, Protein 31.1
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