Caldo De Pollo (Mexican Chicken Soup)

 

Caldo De Pollo (Mexican Chicken Soup)

Ingredients

For the Soup Stock

6 cups chicken broth

1 cup water

1¼ pounds chicken tenders

3 extra-large chicken bouillon cubes

1 tablespoon olive oil

2 teaspoons granulated garlic

2 teaspoons ground cumin

Salt and black pepper, to taste

½ large white onion, chopped (adjust to taste)

For the Rice

2 cups chicken broth

1 cup white rice

1 teaspoon chili powder

For Garnish

1 avocado, peeled, pitted, and thinly sliced

1 bunch fresh cilantro, chopped

Instructions

1. Build the Soup Base

In a large pot, combine the 6 cups of chicken broth, water, chicken tenders, bouillon cubes, olive oil, granulated garlic, cumin, salt, and black pepper.

Bring the mixture to a boil.

2. Simmer and Shred the Chicken

Once boiling, reduce the heat, cover the pot, and let the soup simmer until the chicken is fully cooked—about 25 minutes.

Remove the chicken and gently shred it with two forks.

Return the shredded chicken to the pot, add the chopped onion, and continue simmering for another 5 minutes to soften the onion and deepen the flavor.

3. Prepare the Rice

In a separate saucepan, bring the remaining 2 cups of chicken broth, white rice, and chili powder to a boil.

Reduce the heat to medium-low, cover, and cook until the rice is tender and has absorbed all the liquid—about 25 minutes.

4. Assemble the Bowls

Spoon a portion of the cooked rice into each serving bowl.

Ladle the hot chicken soup over the rice.

5. Add Garnishes

Top each bowl with thin slices of avocado and a generous sprinkle of fresh cilantro.

Serve immediately.