Caldo De Pollo Chicken And Rice Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 whole chicken (skin removed)
• 4 cups broth (i use chicken broth)
• 4 cups water
• 1 onion, sliced
• 1 1/2 tablespoons garlic powder
• 2 teaspoons thyme
• 2 teaspoons cumin powder
• 2 teaspoons chili powder
• 2 bay leaves
• salt & pepper
• 1 lime, juice of
• 3 garlic cloves, sliced
• 1 (4 ounce) can el pato salsa fresca or 1 (4 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes, spanish style
• 3 carrots, chopped
• 3 stalks celery, chopped
• 3 chayotes, cubed
• 1 jalapeno, sliced
• 1 head cabbage, chopped
• 5 mushrooms, sliced
• 6 corn, nibblers
• 1 cup fresh cilantro

Recipe

• 1 clean chicken split down the spine and remove as much skin as possible.
• 2 add chicken, onion, garlic & seasonings to a large pot and fill with broth & water.
• 3 cut tops and ends off all veggies and add to the pot.
• 4 heat over medium-high heat and bring to a boil.
• 5 reduce heat, cover and cook for 1 hour. don’t boil too hard or broth will evaporate too quickly.
• 6 cut & dice vegetables.
• 7 remove chicken and let cool then shred.
• 8 add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes.
• 9 add cabbage, mushrooms, corn and the shredded chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end.
• 10 add 3-4 spoonfuls of my spanish rice recipe recipe when serving.