Caldo de Pollo

Time 2 hours
Yields Serves 8
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This is a beautiful bowl of chicken and vegetables topped off with a golden slice of corn on the cob, cilantro and sliced avocado. Along with green beans, carrots, tomatoes, potato, zucchini and chayote. The restaurant uses cooked Mexican red rice in the soup, made by cooking rice in chicken broth and a puree of fresh tomatoes, tomato paste, chopped garlic and onions. Serve with a basket of hot, corn tortillas lime wedges and chopped onion. To eat it Mexican style, squeeze lime juice into the soup and add onions and salsa to taste.

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Combine the water, chicken, onion and garlic in a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 1/2 hours, skimming the top occasionally.


Bring a large saucepan of water to a boil over medium-high heat. Add the carrots, potato, chayote, green beans and corn. When the water returns to a boil, reduce the heat to medium-low and simmer until the vegetables are almost done, about 15 minutes. Add the zucchini and continue to cook until the vegetables are very tender, about 10 minutes. Drain the vegetables and set aside.


Remove the chicken pieces from the broth and shred into bite-sized pieces, discarding the skin and bones.


Strain the broth into a clean saucepan. Boil over high heat until reduced to 10 cups, about 20 minutes. Add the chicken, vegetables, cilantro, rice and salt.


Cook over medium heat just until heated through, about 6 to 8 minutes. Add the avocado.


Serve in bowls with the lime wedges and chopped onions alongside.

Adapted from a recipe from La Cabanita in Glendale.