Caldo de Pollo
Mexican chicken soup or “caldo de pollo” is a cozy yet simple soup that is packed with flavor and nutrients. My Mama Narci would make it every time I was feeling under the weather or when it was chilly outside. Author: Anna Rios; Grandma: Narcissa “Mama Narci”
Credit: instagram.com/healthysimpleyum
Ingredients
8 1/2 cups water
1 lb Sanderson Farms Chicken leg quarters
1 tbsp chicken bouillon
4 garlic cloves, minced
1 tablespoon olive oil
1/2 medium onion
3 medium tomatoes
2 large carrots
3 medium potatoes
1/2 a small cabbage
1 small chayote
1 zucchini
2 ears of corn
2 cups canned chickpeas
salt to taste
To Serve
Cilantro
Fresh limes
Corn tortillas
Avocado
Instructions
1. Roughly chop all vegetables and make two piles. One pile of chopped carrots, corn and chayote. The other pile with chopped potatoes, zucchini, and cabbage.
2. To a blender add 1 cup water, onion, tomatoes, bouillon and blend.
3. Place a large pot on medium heat and add olive oil. Add garlic and sauté for 1 minute. Next add the tomato puree into pot and simmer for 3-5 minutes.
4. Add 8 cups of water and bring to a simmer.
5. Once it starts simmering, add the chicken, carrots, corn, and chayote. Simmer for 10 minutes before adding the rest of the vegetables, salt and chickpeas.
6. Simmer for an additional 10 minutes.
7. Serve in a bowl with fresh cilantro, lime juice, avocado, and corn tortillas.
