Caldo de Pollo
User Reviews
5
Caldo de Pollo
Description
Caldo de Pollo combines chicken tenderloins simmered in a broth with corn cob pieces, garlic, cumin, and seasoning to create a flavorful base. Chicken bouillon cubes add depth, while onion and optional carrots or zucchini contribute mild sweetness and texture. After simmering, the chicken is shredded, and the soup is finished with chopped onion for added freshness.
The accompanying rice is browned in olive oil to add nuttiness, then cooked with chicken broth, tomato sauce, and cumin until tender. This cumin-seasoned tomato rice complements the rich broth and chicken, making the dish filling and layered in flavor.
To serve, spoon the rice into bowls and ladle the soup over it, then top with creamy avocado slices and freshly chopped cilantro. This combination adds creaminess and brightness, rounding out the warm, savory stew and providing a satisfying, homestyle meal.
Ingredients
Soup
- 6 cups chicken broth
- 1 cup water
- 1¼ pounds chicken tenderloin
- 2 corn cob cut in thirds
- 3 large chicken bouillon cubes such as Knorr®
- 2 teaspoons garlic minced
- 2 teaspoons cumin ground
- salt to taste
- black pepper to taste
- ½ large onion chopped, to taste, white
- carrot optional
- zucchini optional
Rice
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- 4 ounces tomato sauce
- 1 teaspoon cumin
Garnish
- 1 avocado peeled, pitted and thinly sliced
- 1 bunch cilantro chopped, fresh
Instructions
- In a large pot add 6 cups chicken broth, water, chicken tenders, corn cob cut in pieces, chicken bouillon cubes, minced garlic, cumin, salt, and pepper to taste.
- Bring the mixture to a boil. Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
- While the soup is simmering make the rice. Add olive oil to a frying pan. Add rice and fry it until the rice begins to brown.
- Reduce the heat and add 2 cups chicken broth, tomato sauce, and cumin. Stir and cover the pan with a lid.
- Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
- When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
- Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 1381mg | 58% |
| Potassium | 686mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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