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.

Billy O's Caldo de Pollo (Mexican Chicken Soup)

Print Recipe

• CourseSoups
• CuisineMexican

Servings	Prep Time
8-10 servings	25 minutes

Cook Time

2 hours

Servings Prep Time 8-10 servings 25 minutes

Cook Time 2 hours

Billy O's Caldo de Pollo (Mexican Chicken Soup) Print Recipe CourseSoups CuisineMexican Servings Prep Time 8-10 servings 25 minutes Cook Time 2 hours Servings Prep Time 8-10 servings 25 minutes Cook Time 2 hours

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

1. 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.

   
2. 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.

   
3. Remove any chicken bones from chicken, replace meat back into pot.
4. Serve into bowls over rice (optional), squeeze lime juice into soup, add hot sauce to taste.

   

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