Description
Caldo De Pollo is a comforting and traditional Mexican chicken soup featuring tender shredded chicken simmered in a flavorful broth with garlic and cumin, served over chili-spiced rice and garnished with fresh avocado and cilantro. This hearty soup is perfect for a warming meal and showcases authentic Mexican flavors.
Ingredients
Scale
Soup Stock:
- 6 cups chicken broth
- 1 cup water
- 1 ¼ pounds chicken tenders
- 3 extra large chicken bouillon cubes
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- Salt and ground black pepper to taste
- ½ large white onion, chopped (or to taste)
Rice:
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
Garnish:
- 1 avocado, peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro, chopped
Instructions
- Prepare Soup Stock: Combine 6 cups chicken broth, 1 cup water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and black pepper in a large pot. Bring the mixture to a boil over medium-high heat.
- Simmer Chicken: Once boiling, reduce the heat to low, cover the pot, and simmer until the chicken is cooked through, approximately 25 minutes. This process allows the chicken to become tender and infuse the broth with rich flavors.
- Shred Chicken and Add Onion: Using two forks, gently shred the cooked chicken in the pot. Add the chopped onion to the broth and continue simmering for an additional 5 minutes to soften the onion and meld flavors.
- Cook Rice: In a separate saucepan, bring 2 cups chicken broth, white rice, and chili powder to a boil. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, approximately 25 minutes.
- Serve: Spoon the cooked chili-spiced rice into each serving bowl. Ladle the hot chicken soup with shredded chicken and broth over the rice.
- Garnish and Enjoy: Top each bowl with thinly sliced avocado and freshly chopped cilantro for a burst of freshness and creaminess. Serve immediately.
Notes
- Use chicken tenders for quick and even cooking, but boneless, skinless chicken thighs can also be used for more flavor.
- If fresh cilantro is unavailable, dried cilantro or parsley can be used as a substitute.
- Adjust the chili powder quantity in the rice for more or less spice according to your preference.
- For a richer broth, substitute some water with additional chicken broth or use homemade broth.
- To make it gluten-free, ensure that chicken bouillon cubes are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Caldo De Pollo, Mexican chicken soup, chicken soup with rice, traditional Mexican soup, shredded chicken soup, hearty soup recipe
