Caldo de Pollo
The winter is here and with-it colder temperatures that are a perfect excuse to welcome soups into our weekly menu. Caldo de Pollo is the perfect and most comforting soup you can make for an easy yet nutritious meal. Do not forget the squeeze of lime for an extra vitamin C boost, just the way we do it in Mexico. This soup will feel like a hug from your mom, I promise!
Mexican Chicken Soup. Serves 4.
8 Bone in skinless chicken tights
2 spoons of avocado oil
1/2 tbsp. of chopped fresh habanero
2 tbsp. of chicken base
10 cups of warm water
2 corns cut in 3
2 Yukon potatoes cut in 4
2 medium size green zucchini cut in 3
Chopped cilantro and red onion
In a large pot, add the oil and turn the heat to medium. When the oil is ready, add the fresh habanero and sauté for a couple of minutes to bring the flavor; add the chicken thighs the salt, and the pepper; toss them until they are cooked from the outside.
Add the warm water and the chicken base, cover and bring to boil for 8 to 10 min. Add the rest of the vegetables and let them cook for 15 min. Let it rest for 10 min and serve.
To assemble your soup: in each bowl put two chicken thighs, a piece of corn, potato and zucchini. Sprinkle with cilantro and onion and add some drops of lime. Enjoy!