From muydelish.com

Caldo de Pollo

6 servings · 15 min prep · 90 min cook

Ingredients

Ingredients

• 2 tablespoons olive oil
• ¾ medium white or yellow onion, chopped
• 2 celery sticks, chopped
• 4 large carrots
• 2 garlic cloves, whole or minced
• 9 cups water
• 8 ounces tomato sauce
• 2 large skinless boneless chicken breasts
• 2 chicken legs, bone in
• 2 chicken flavour bouillon cubes
• 1 tablespoon kosher or sea salt, or more to taste
• ½ teaspoon black pepper, or more to taste
• 1 teaspoon dried Mexican oregano
• ¼ cup chopped cilantro
• 1 corn on the cob, cut into 5 pieces
• 1 chayote, cut into 2 inch cubes
• 2 large russet potatoes, cut into 2 inch cubes
• 2 medium zucchinis, cut into 2 inch cubes
• lime juice for serving
• hot sauce for serving

Steps

1. Heat 2 tablespoons oil in a large heavy-bottomed pot (5-quart) over medium heat. Add ~1 medium onion, 2 celery and 4 large carrots. Saute until onions start to soften, about 3 minutes. Add 2 garlic and cook a minute more.
2. Add 9 cups water, 8 ounces tomato sauce, 2 chicken, and spices. Bring to a boil and reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to soften.

   30 min

3. Add ¼ cup cilantro, 1 corn on the cob, 1 chayote and 2 large potatoes and cook for 10 minutes. Then add 2 medium zucchini.

   10 min

4. Taste for salt and ½ teaspoon pepper and add more if needed. Cover and simmer for 10 more minutes. Turn off the heat and let it sit for 5 more minutes before serving.

   15 min

5. Ladle into bowls and drizzle lime juice and hot 8 ounces sauce.

Nutrition

Per serving

kcal

225

protein

17 g

carbs

18 g

fat

10 g

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