Recipe of Caldo de pollo in 25 Minutes at Home

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, caldo de pollo. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Caldo de pollo is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Caldo de pollo is something which I’ve loved my entire life. They are fine and they look fantastic.

A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans. Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.

To get started with this recipe, we must first prepare a few ingredients. You can cook caldo de pollo using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de pollo:

1. Prepare 1 fresh boneless chicken Breast or chicken tenders
2. Get 1 carrots
3. Make ready 1 celanrto
4. Get 1 red potato
5. Get 1 Mexican squash
6. Make ready 1 ground cumin
7. Prepare 1 white onion
8. Take 1 chicken stock
9. Take 1 salt
10. Make ready 1 black pepper
11. Take 1 cilantro
12. Make ready 1 corn tortillas
13. Prepare 2 cubs of pollo con tomate bullion

This Caldo de Pollo recipe (Mexican Chicken Soup) recipe is perfect anytime. Made with chicken, carrots, onions, green cabbage, potatoes, jalapeños, corn cob pieces, garlic, cilantro and then topped with freshly squeezed lime juice. Caldo de pollo soup is a heartwarming chicken soup with lots of vegetables that make it the perfect soup for the upcoming winter days. Easy to make and delicious to eat.

Instructions to make Caldo de pollo:

1. Boil chicken in large pot with salt and pepper and cilantro add Swanson chicken stock
2. Boil till chicken is tender, then add red potatoes, carrots, ground cumin
3. Once potatoes start to get tender add Mexican squash, lower heat and cook slow.
4. Careful not to cook squash too long, (it will get mushy)
5. Serve in soup bowl and with soft corn tortillas

This soup is my staple food when I get a cold. It's like medicine for the stomach and heart. ¡El caldo de pollo era muy delicioso, especialmente cuando está caliente! El caldo de pollo me deja satisfecho. Me gustaron las zanahorias y maize. Pero, lo puse el repollo en el caldo.

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