Caldo de Pollo Mexicano Recipe: A Hearty and Healthy Soup!
Are you looking for a delicious and healthy soup recipe that is both comforting and filling? Look no further than this traditional Mexican Caldo de Pollo recipe!
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π₯ Ingredients
Ingredients:
- 1 lb boneless chicken breast, chopped
- 6 cups chicken broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 jalapeΓ±o pepper, seeded and chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
πͺ Instructions
Instructions:
- In a large pot, bring the chicken broth to a boil over medium heat.
- Add the chopped chicken, chopped onion, minced garlic, chopped carrots, chopped celery, chopped zucchini, chopped jalapeΓ±o pepper, ground cumin, dried oregano, salt, and pepper.
- Stir to combine and reduce the heat to low.
- Cover the pot and simmer for 30 minutes or until the chicken is fully cooked and the vegetables are tender.
- Serve the Caldo de Pollo Mexicano hot, garnished with fresh cilantro and served with lime wedges on the side.
π Top tip
This Caldo de Pollo Mexicano recipe is a hearty and healthy soup that is perfect for cold winter nights or when you want a comforting and filling meal. The combination of tender chicken, nutritious vegetables, and flavorful spices creates a delicious soup that is both satisfying and nutritious.
So, why not try this recipe today and enjoy a delicious and healthy soup that is sure to become a family favorite? Β‘Buen provecho!
π Recipe
Caldo De Pollo Mexicano Recipe
INGREDIENTS
- 1 lb boneless chicken breast chopped
- 6 cups chicken broth
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 zucchini chopped
- 1 jalapeΓ±o pepper seeded and chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
INSTRUCTIONS
- In a large pot, bring the chicken broth to a boil over medium heat.
- Add the chopped chicken, chopped onion, minced garlic, chopped carrots, chopped celery, chopped zucchini, chopped jalapeΓ±o pepper, ground cumin, dried oregano, salt, and pepper.
- Stir to combine and reduce the heat to low.
- Cover the pot and simmer for 30 minutes or until the chicken is fully cooked and the vegetables are tender.
- Serve the Caldo de Pollo Mexicano hot, garnished with fresh cilantro and served with lime wedges on the side.
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