Caldo de Pollo (chicken soup)

Shared by @stonerexic · Makes 15 bowls · Main dishes

Caldo de Pollo (chicken soup)

Ingredients

  • 3 1 medium tomato Roma Tomatoes
  • 4 servings Jalapeno
  • 5 cloves Garlic, raw
  • 1 tbsp, wholes Spices, cumin seed
  • 2 tsp Chile California
  • 2 1/2 cube KNORR, Tomato BOUILLON, With Chicken Flavor
  • 1 tbsp Canola oil
  • 5 4 oz Bone-In Chicken Thighs
  • 4 oz Onions, white, raw
  • 1 head, large (about 7" dia)s Cabbage, raw
  • 1 lb Squash, summer, green, zucchini, includes skin, raw
  • 16 1/4 tsp Kosher Salt
  • 48 cups Water
  • 4 1/2 avocado Avocado
  • 10 servings Red Onion
  • 18 cup Hominy, canned, white

Instructions

  1. In a large pot, put your tablespoon of oil to start heating. seasoned the chicken thighs with salt and pepper place them skin down into the oil. Let them crisp.
  2. In separate smaller pot, fill it with 3 cups of water, put your tomatoes, white onions, jalapeños, cumin, seeds, knorr powder, and black pepper.
  3. Let this come to a boil. once boiled move the mixture into a blender and carefully blend. It be mindful that hot liquid can create pressure inside vacuum and can cause blenders to unseal and open.
  4. After the mixture is fully blended transfer it into the pot where the thighs are cooking you’ll hear a sizzle from the contact of the broth base and the oil, but don’t be afraid.
  5. Now begin chopping your whole head of cabbage, your green, summer squash, and any other vegetables that you might want to add to this recipe. Cut size does not vary. I usually do medium chunks or even bigger pieces. The soup will stew down, especially if you use vegetables that are higher in water content like cabbage and squashes.
  6. Let this stew for approximately 30 to 40 minutes at a medium low heat.
  7. I also add 2 tablespoon tablespoons of salt at this moment.
  8. Using a meat thermometer check that the chicken is fully cooked although if done properly at a low slow, simmer, the chicken should be fall off the bone.
  9. Add black pepper and more salt if needed to taste each serving should be approximately 8 ounces make sure to calculate the proper calories for added toppings, like avocado and raw red onion

Nutrition per serving

  • Calories: 305
  • Protein: 10.8g
  • Carbs: 41.1g
  • Fat: 11.5g
  • Fiber: 9.1g
  • Sugars: 8.2g
  • Sodium: 1469mg

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