CALDO DE POLLO
(MEXICAN CHICKEN SOUP)
1 medium cabbage, cut into
wedges
1 1/2 lbs. chicken breast or whole chicken
water to cook chicken (just enough to
cover the chicken)
2 to 3 potatoes, peeled and cubed
4 carrots, peeled and sliced
3 stalks celery, diced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
Cook chicken over med heat in a large Dutch oven with appropriate vegetables (onion, celery, carrots) and
seasonings for broth until chicken is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, discard the cooked vegetables, and add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest
of the vegetables and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking. Top with cheese and avocado.
(MEXICAN CHICKEN SOUP)
1 medium cabbage, cut into
wedges
1 1/2 lbs. chicken breast or whole chicken
water to cook chicken (just enough to
cover the chicken)
2 to 3 potatoes, peeled and cubed
4 carrots, peeled and sliced
3 stalks celery, diced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
Cook chicken over med heat in a large Dutch oven with appropriate vegetables (onion, celery, carrots) and
seasonings for broth until chicken is tender. Add water, as needed, to keep chicken covered.
When the chicken will come apart with a fork, discard the cooked vegetables, and add the carrots to the chicken.
Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest
of the vegetables and simmer until the potatoes are tender.
Add cilantro during the last 5 minutes of cooking. Top with cheese and avocado.