Friday, September 28, 2012

Caldo de Pollo (Mexican Chicken Soup)

This recipe was inspired by a soup from a Mexican restaurant in Bloomington, IN.  Traditionally, caldo de pollo can include many different ingredients, like potatoes, carrots, and even squash, but this one was mostly chicken and rice and was served with fresh cilantro, lime, and avocado.  The warm broth does quite a number on the fresh avocado slices... you can cut right through them!  Since I can't drive to Bloomington every time the cravings hit (although it's tempting!), I've been trying to duplicate it at home.  I would usually make it on the stove, but Annalyn was feeling extra needy today, so I opted for the ole crockpot. 

Caldo de Pollo

-2 cups shredded, cooked chicken
-1 large onion, chopped
-2 poblano peppers, chopped
-1 large can chopped green chilis
-2 spoonfuls minced garlic
-2 bay leaves
-1 bunch cilantro, divided
-1/2 t. cayenne pepper
-1 t. cumin
-1 t. salt
-1/4 t. black pepper
-6 cups chicken stock
-1 c. uncooked long grain rice


1.  Boil and shred the chicken if not already cooked.  I like to buy a couple packages and boil them together, then freeze in 2 c. portions.

2.  Place chicken, onion, and peppers in a large slow cooker; stir to mix.

3.  Add chopped green chilis, garlic, spices, and 3-4 whole cilantro stems.

4.  Add chicken stock and stir to combine.  Cover and cook on high for 3-4 hours or low for 6-8 hours. 

5.  Remove bay leaves and cilantro stems.  Add uncooked rice, juice of 2 limes, and 1 cup chopped cilantro leaves the last 20-30 minutes of cooking.  Serve warm topped with avocado slices.

happy mexican food friday!

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