Mexican Caldo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Comforting caldo de pollo, Mexican chicken soup.
Ingredients
  • 3-4 lbs chicken drumsticks or chicken thighs bone in
  • 3 tsp Knorr chicken flavor bouillon
  • 3 tsp Knorr tomato flavor bouillon
  • 1 lb potatoes skin on, cut into ½ inch thick chunks
  • 1½ cups chopped celery, cut ¼ inch thick
  • ½ small cabbage, rough chopped
  • 2 tomatoes, chopped
  • 1 small white onion, finely chopped
  • 2 tablespoons minced garlic
  • ½ lb baby carrots, halved
  • 3 calabaza, skin on sliced
  • 4 pieces corn on the cob, halved
  • 4 quarts water
  • 1 cup white rice
  • freshly ground black pepper and salt to taste
  • Optional: limes, avocado, onions, radishes, or cilantro for garnishing
Instructions
  1. In a large pot, add water and bring to a boil. Add chicken and bring to a soft boil.
  2. Meanwhile, chop all the vegetables and set aside.
  3. Add potatoes, celery, tomatoes, onions, garlic, carrots, calabaza, corn on the cob, chicken bouillon and tomato bouillon into the pot. Bring to a boil, then cover and lower heat to medium, cook for 20 minutes.
  4. Add cabbage and rice, then cover again. Continue to cook for another 20 minutes.
  5. Remove from heat and set aside for 5 minutes prior to serving. At this point you can take chicken out of caldo using tongs and remove the skin. I prefer to serve the bowls of caldo with the chicken still on the bone, it'll fall off on its own with the touch of a spoon.
  6. Serve piping hot and garnish with freshly ground pepper, cilantro, avocado, and any other of your favorite toppings. I personally can't have it without the juice of a freshly squeezed lime!
Recipe by shewillsay at https://www.shewillsay.com/mexican-caldo/