15 November, 2016
Billy O’s Caldo de Pollo (Mexican Chicken Soup)
This is one of my favorite comfort foods and I usually have a pot of it sitting in my refrigerator or freezer.
Caldo del Pollo is used in Mexico and Cuba as a remedy for the common cold or under-the weather days, caldo de pollo is also thought of by some to be a hangover remedy.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp salt
- 2 large yellow onions chopped
- 2 carrots sliced
- 6 celery stalks sliced
- 1 14.5 ounce cans of diced tomatoes
- 1 can green beans
- 1 cup El Pato Mexican Hot Style Tomato Sauce
- 4 cloves garlic chopped
- 4-6 skinless chicken drumsticks or thighs
- 10 cups water
- 1 cup cilantro chopped
- 2 lime wedges
- 1 can sweet corn
Servings: servings
Instructions
- In a large 10-quart pot, heat the olive oil over medium-high heat. Add salt, onions, celery and carrots (mirepoix). Cook until onions and celery are translucent.
- Add the water, chicken, corn, diced tomatoes, cilantro and garlic. Boil for 15 minutes. Let simmer until vegetables cook through, about 20 to 30 minutes.
- Remove any chicken bones from chicken, replace meat back into pot.
- Serve into bowls over rice (optional), squeeze lime juice into soup, add hot sauce to taste.
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