Mexican Chicken Soup (Caldo De Pollo)

Naturally Savvy Recipes

Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.

Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.

Remove chicken to a plate to cool about 10 minutes.

Remove the chillies from the soup and adjust the seasoning.

Remove the skin and bones from the chicken and tear it into coarse shreds.

Add zucchini and chicken to the pot simmer 5 minutes.

Add cilantro and serve in about 2 minutes with wedges of lime on the side.

Ingredients:

4 medium carrots, cut lengthwise and then in 3 inch lengths

1 yellow zucchini, cut across in 1/4 inch round slices

6 cups chicken stock

4 garlic cloves, minced and browned on a dry skillet

1/2 teaspoon oregano

1 pinch cumin

2 whole chicken breasts, about 2 lbs total

2 dried whole guajillo chilies (hot) or 2 anaheim chilies (mild) or 2 chipotle chiles ( very hot)

1 tablespoon fresh cilantro, chopped

salt & pepper

lime wedges ( to garnish)

Steps/Methods:

Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.

Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.

Remove chicken to a plate to cool about 10 minutes.

Remove the chillies from the soup and adjust the seasoning.

Remove the skin and bones from the chicken and tear it into coarse shreds.

Add zucchini and chicken to the pot simmer 5 minutes.

Add cilantro and serve in about 2 minutes with wedges of lime on the side.

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Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.