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

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.