Caldo de pollo is the ultimate Mexican chicken soup recipe that’s loaded with flavor, with lots of chunky chicken, vegetables and seasonings simmered in homemade chicken stock. Easy to make!
Caldo De Pollo Ingredients
FOR THE HOMEMADE CHICKEN STOCK
-Chicken. You can use a whole chicken or your favorite pieces to make caldo de pollo. I used chicken breast with chicken leg and thigh quarters. Try it with chicken legs and wings, too.
-Water. For the base of the stock.
-Vegetables. You are free to include your favorites, but I am using onion, celery and garlic cloves.
-Peppers. I like chiles de arbol peppers, though it’s great with other dried pods.
-Seasonings. Bay leaves, black peppercorns and salt. I use at least a teaspoon peppercorns, or up to a tablespoon.
FOR THE CHICKEN SOUP
-Vegetables. Again, you can use your favorites, but I am using potatoes, carrots, zucchini, jalapeno peppers, corn, tomatoes and cabbage.
-Tomato Sauce. For more pronounced tomato flavor. Completely optional for you. I enjoy the added flavor.
-Lime Juice. To finish, for a pop of acidity.
-For Serving. Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges.
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