Mexican Chicken Soup (Caldo de Pollo Mexicano)

🧂 Ingredients

• 4 lbs chicken

  (chopped - or use bone-in chicken thighs and legs)
• 8 cups water
• ½ tablespoon salt

  (to taste)
• ½ medium white onion

  (chopped)
• 1 tablespoon garlic

  (chopped or minced)
• 3 ribs celery

  (chopped)
• 2 large carrots

  (chopped)
• 1 cube Knorr chicken bouillon
• ¼ cup cilantro

  (chopped)
• 1 medium jalapeno

  (sliced, remove seeds for milder flavor)
• 2 medium zucchini

  (halved lengthwise, then sliced)
• ½ large bell pepper

  (optional - I prefer sweet peppers)

Instructions

• 1 Place the 4 lbs chicken with 8 cups water and ½ tablespoon salt in a large stock
  pot. Bring to a boil over medium high heat until foam starts to form. Skim foam
  from the surface and discard it.
• 2 Reduce heat and add the ½ medium white onion, 1 tablespoon garlic, 3 ribs
  celery, 2 large carrots and 1 cube Knorr chicken bouillon. Simmer for 30
  minutes.
• 3 Check the chicken for doneness, remove and set aside to cool (to shred or dice
  into bite sized pieces, typically the legs are left on the bone).
• 4 Add the ¼ cup cilantro, 1 medium jalapeno and 2 medium zucchini plus optional ½
  large bell pepper (or corn, potatoes, tomatoes) while the chicken cools enough
  to handle.
• 5 Shred the cooled chicken, or dice into bite size pieces and return to the broth.
  Remove any additional foam or fat that rises to the surface.
• 6 Simmer for an additional 10 minutes, taste and adjust seasoning if necessary.
• 7 Remove from heat and serve over rice that is portioned into your bowls. Garnish
  with sliced avocado and lime wedges.

Nutrition Info