Name: Caldo De Pollo (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chicken broth - 6 cups; Water - 1 cup; Chicken tenders - 1 ¼ pounds; Extra large chicken bouillon cubes (such as Knorr®) - 3; Olive oil - 1 tablespoon; Granulated garlic - 2 teaspoons; Ground cumin - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; White onion, chopped, or to taste - ½ large; Chicken broth - 2 cups; White rice - 1 cup; Chili powder - 1 teaspoon; Avocado - peeled, pitted, and thinly sliced - 1; Fresh cilantro, chopped - 1 bunch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caldo De Pollo (Mexican Chicken Soup)

1. Chicken broth - 6 cups

2. Water - 1 cup

3. Chicken tenders - 1 ¼ pounds

4. Extra large chicken bouillon cubes (such as Knorr®) - 3

5. Olive oil - 1 tablespoon

6. Granulated garlic - 2 teaspoons

7. Ground cumin - 2 teaspoons

8. Salt and ground black pepper to taste - 2 teaspoons

9. White onion, chopped, or to taste - ½ large

10. Chicken broth - 2 cups

11. White rice - 1 cup

12. Chili powder - 1 teaspoon

13. Avocado - peeled, pitted, and thinly sliced - 1

14. Fresh cilantro, chopped - 1 bunch

How to cook deliciously - Caldo De Pollo (Mexican Chicken Soup)

1. Stage

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.

2. Stage

Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.

3. Stage

Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.