1 large white onion, halved, one half left whole and the other diced
4 cloves garlic
1 teaspoon salt & pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, seeded and diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large (or 3 medium) potatoes, cubed
2 corn on the cob, each cob cut into 3 pieces
3 large carrots, peeled and cut into 2 inch slices
2 Mexican Squash or zucchini, cut into 3rds and sliced lengthwise into 4ths
½ tsp dried thyme
1 teaspoon minced fresh Mexican Oregano, or ½ tsp dried Mexican Oregano
1 tablespoon chicken bouillon
1 large bunch cilantro, divided, ½ chopped, half left whole
1 lime, cut into wedges, and or sliced avocado for serving
Directions
Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper and celery to the pan and cook until tender. Remove from heat and set aside.
After the chicken has cooked for 20 minutes*, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup. (*chicken can be shredded into pieces if desired)
Place the whole cilantro bunch on top of the soup and bring it back to a simmer. Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
Taste soup and season with more salt, or chicken bouillon, if desired. Remove cilantro pieces before serving, if you wish, or serve them in the soup.
If desired, serve the soup garnished with more freshly chopped cilantro, sliced avocado and a lime
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Caldo de Pollo (Mexican Chicken Soup)
By Terrie Lewis | November 10, 2024
Prep: 5 min, Cook: 1hr, 10min Serves 8-10
Ingredients
8-10 cups water, or low-sodium chicken broth
4 pounds chicken thighs
1 large white onion, halved, one half left whole and the other diced
4 cloves garlic
1 teaspoon salt & pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, seeded and diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large (or 3 medium) potatoes, cubed
2 corn on the cob, each cob cut into 3 pieces
3 large carrots, peeled and cut into 2 inch slices
2 Mexican Squash or zucchini, cut into 3rds and sliced lengthwise into 4ths
½ tsp dried thyme
1 teaspoon minced fresh Mexican Oregano, or ½ tsp dried Mexican Oregano
1 tablespoon chicken bouillon
1 large bunch cilantro, divided, ½ chopped, half left whole
1 lime, cut into wedges, and or sliced avocado for serving
Directions
Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper and celery to the pan and cook until tender. Remove from heat and set aside.
After the chicken has cooked for 20 minutes*, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup. (*chicken can be shredded into pieces if desired)
Place the whole cilantro bunch on top of the soup and bring it back to a simmer. Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
Taste soup and season with more salt, or chicken bouillon, if desired. Remove cilantro pieces before serving, if you wish, or serve them in the soup.
If desired, serve the soup garnished with more freshly chopped cilantro, sliced avocado and a lime
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