Caldo de pollo – Mexican chicken and vegetable soup
A hearty chicken soup with vegetables and rice. At the table everyone adds lime, chopped onion, chilli and coriander to taste, with warm corn tortillas on the side.
- 1 hTime
- 35 minHands-on
- 4Portions
- 46 gprotein per portion
- 790kcal per portion
Ingredients for 4 portions
- 1 kgChicken legs, split into drumsticks and thighs
- ≈ 2.5 lWater
- ½Yellow onion, in one piece
- 2 clovesGarlic, peeled
- to tasteSalt
- 2Carrots
- 400 gPotato
- 1Chayote
- 1Celery
- 300 gCourgette
- 100 gRice
- 25 gCoriander
On the side
- ½Yellow onion, finely chopped
- 2Serrano chiles, finely chopped
- 3Limes, in wedges
- 12Corn tortillas
Method
- Put the chicken in a large pot with the water, onion, garlic and some salt. Bring to the boil and skim off any foam.
- Lower the heat, cover and simmer for 25 minutes.
- Meanwhile, peel the carrots, potatoes and chayote and cut them into large chunks. Cut the celery and courgette into chunks too.
- Add the carrots, potatoes, chayote, celery and rice to the broth and simmer for 10 minutes.
- Add the courgette and a few sprigs of coriander and simmer for 10 more minutes, until the vegetables are tender and the chicken comes away from the bone. Season with salt.
- Finely chop the onion, chillies and the rest of the coriander, cut the limes into wedges and put everything in small bowls.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the chicken and vegetables with plenty of broth in deep bowls. Everyone adds lime, onion, chilli and coriander to taste.
