Home / Recipe / Billy O’s Caldo de Pollo (Mexican Chicken Soup)
15 November, 2016

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

Posted in : Soups and Stews on by : Bill Atkinson

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
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
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
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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