Caldo de Pollo - Mexican Chicken Soup
Ingredients
- 2 tablespoons canola oil
- l large yellow onion, diced
- 1 green bell pepper, diced
- 1 poblano chili pepper, diced
- 4 cloves garlic, minced
- 2 serrano chili peppers, finely sliced
- 2 chipolte chili peppers in adobo, finely diced
- 3 plum tomatoes, diced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups chicken stock
- 2 pounds boneless skinless chicken thighs, diced
- 1 cup frozen yellow corn
- 1 cup white rice, cooked
- 1 lime, juiced and wedges
- 1 cup fresh cilantro, chopped
Instructions
- In large stockpot, heat olive oil over medium high heat.
- Saute onion, green bell pepper, poblano pepper, garlic, serrano pepper, and chipotle peppers until onion is translucent. Approx 5 minutes.
- Add tomatoes, oregano, salt and pepper to pot. Stir and cook for about 2 minutes until oregano is fragrant.
- Add chicken stock to pot. Turn heat to high and bring to boil.
- Add diced chicken and frozen corn. Reduce heat to low and simmer for 30 minutes.
- Add white rice and juice of one lime. Stir through and simmer 5 more minutes.
- Tastes for seasoning. Add more salt and pepper if needed.
- Ladle soup into bowls and serve with additional lime wedges, fresh cilantro.
- Additional toppings could be crushed tortilla chips, avocado chunks and shredded cheese.
Notes
- You can adjust the heat by adding more or less chipotle or serrano chili peppers.
- I prefer serrano peppers over jalapeno because they have more heat.
- You can also have bottled hot sauce available to increase the spice.
- You could use chicken breasts instead of thighs. However I find chicken breasts can get tough and aren't nearly as flavorful and tender as thighs.
- I almost exclusively use chicken STOCK in soups. Stock is made with roasted bones. Broth is made by boiling bones with aromatics like carrot, onion, celery. I think STOCK has a deeper flavor.
- This soup freezes very well.
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