Caldo De Pollo (Mexican Chicken Soup)
Description
This Mexican chicken soup, or caldo de pollo, is a simple chicken soup served over spiced rice and topped with avocado slices and cilantro for a hearty meal.
Ingredients
•
6 cups chicken broth
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1 cup water
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1 1/4 pounds chicken tenders
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3 extra large chicken bouillon cubes (such as Knorr®)
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1 tablespoon olive oil
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2 teaspoons granulated garlic
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2 teaspoons ground cumin
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salt and ground black pepper to taste
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1/2 large white onion, chopped, or to taste
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2 cups chicken broth
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1 cup white rice
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1 teaspoon chili powder
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1 avocado - peeled, pitted, and thinly sliced
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1 bunch fresh cilantro, chopped
Directions
1
Gather the ingredients.
2
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.
3
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.
4
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.
5
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.