Caldo de Pollo- Mexican Chicken Soup
Immune boosting Mexican Chicken Soup is loaded with Veggies and made with bone in chicken.
Ingredients
- 1 Whole Chicken Broken down or bone in chicken pieces, seasoned with salt/ pepper. If the chicken is large then a split chicken will be enough. When I buy organic chicken they are usually smaller.
- 1 Tbsp Oil
- 8 cups Water
- 1 Onion peeled and halved
- 1 Large Russet Potato cut into even chunks
- 1 Large Zucchini sliced
- 1 Cup Green Beans left whole
- 3 large Carrots large chunks
- 2 Roma Tomatoes diced
- 1/2 tsp Oregano
- Salt and Pepper to taste
- Rice or tortillas for serving
- Lime wedges Give each serving a squeeze of lime.
Instructions
- In a large heavy pot, add oil over medium high heat. Place seasoned chicken pieces skin side down and brown for a couple of minutes then flip over to other side.
- After both sides are browned add water, and onion halved, cover with lid, and bring to a boil. Once boiling reduce heat to a low boil for about 10 minutes.
- Now add remaining vegetables and oregano. Allow to return to a low boil for an additional 10-15 minutes, until chicken is fully cook and carrots and potato are slightly soft.
- Turn off heat, and carefully remove onion and chicken pieces. Once chicken is cooled enough, remove skin and bone from chicken. Place remaining chicken in a bowl and shred with 2 forks, then place back into soup. If you have excess chicken just add what you want for the soup and save the remaining for another meal.
- Serve with rice on the bottom and lime wedges on the side. Or with tortillas for dipping into the soup.
Notes
If you buy a whole chicken at the store, ask the butcher to break it down for you. It will save you time and hassle of cutting up a whole chicken.