Caldo De Pollo Mexican Chicken Soup
Recipe: #16422
December 20, 2014
"This has sweet potatoes, broccoli and zucchini, is gluten free if you use right cube"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (779.6 g)
- Calories 371.3
- Total Fat - 9.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 737.1 mg
- Sodium - 336.2 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 3.8 g
- Sugars - 3.5 g
- Protein - 57.3 g
- Calcium - 99.3 mg
- Iron - 10.1 mg
- Vitamin C - 47.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Saute onion garlic together add spices add sweet potato and broccoli.
Step 2
Add water, cube and chicken. Simmer covered 1 hour.
Step 3
Remove the chicken and debone, take off skin and shred into fine pieces, then add back to the pot.
Step 4
Add zucchini and tomato. Simmer 30 minutes more.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a chicken bouillon cube, make sure to check the label for gluten-free ingredients.
- For the best flavor, try to choose fresh vegetables for this recipe.
- Substitute the chicken bouillon cube with vegetable bouillon cube for a vegetarian-friendly option. The benefit of this substitution is that it makes the soup suitable for vegetarians, and it also adds a more subtle flavor to the dish.
- Substitute the oil with olive oil for a healthier option. The benefit of this substitution is that olive oil is a healthier fat than other oils, and it also adds a more robust flavor to the soup.
Vegetarian Variation Replace the chicken with 4 cups of cooked chickpeas and use vegetable bouillon cube. Simmer covered for 1 hour and then add zucchini and tomato. Simmer for 30 minutes more.
Mexican Variation Replace the chicken with 4 cups of cooked black beans and use chicken bouillon cube. Add 1 teaspoon of chili powder and 1 teaspoon of cumin. Simmer covered for 1 hour and then add zucchini, tomato, 1/2 cup of corn, 1/2 cup of diced bell pepper, and 1/4 cup of diced jalapeno pepper. Simmer for 30 minutes more.
Mexican Rice: This traditional Mexican side dish is made with long grain rice, tomato sauce, onion, garlic and cilantro. It's a great accompaniment to Caldo De Pollo Mexican Chicken Soup as it adds an extra layer of flavor to the soup and helps to balance out the spice.
Guacamole: This classic Mexican dip is made with avocados, onion, garlic, jalapeno, lime juice, and cilantro. It's creamy, tangy, and slightly spicy, and it's the perfect complement to the Mexican Rice. The guacamole adds a cool, creamy contrast to the Mexican Rice, and the flavors of the two dishes blend together nicely.
FAQ
Q: How long does it take to make Caldo De Pollo Mexican Chicken Soup?
A: The total cook time for this recipe is about 1.5 hours. The first hour is spent simmering the chicken, sweet potatoes, and broccoli in the broth, and the last 30 minutes is spent adding the zucchini and tomato and simmering the soup.
Q: What ingredients are needed to make Caldo De Pollo Mexican Chicken Soup?
A: This recipe requires chicken breasts, onion, garlic, sweet potatoes, broccoli, zucchini, tomato, chicken broth, cumin, oregano, and cilantro.
0 Reviews
You'll Also Love
Fun facts:
The Mexican soup Caldo de Pollo is a traditional dish that dates back to pre-Hispanic times. It was a favorite of the Aztec emperor Montezuma, who was said to have enjoyed it for breakfast.
The ingredients of Caldo de Pollo have also been popularized by famous Mexican singer Joan Sebastian, who wrote a song about the dish and included it in his album "Secreto de Amor".