A quick, weekday version of the Mexican comfort food classic: Caldo de Pollo (Mexican Chicken Soup).
One of my favorite Mexican dishes of all time is caldo de pollo which literally translates to “chicken broth.” Traditionally made with whole chicken pieces, I decided to take another busy-mom short cut and use shredded rotisserie chicken.
Since I was born in Tucson on the Mexican border, I’ve been eating this soup since I was a baby. My father, fluent in Spanish, would often order our entire meal without using a single word from the English language.
What sets this soup apart from others is the bright pop of flavor from the garnishes: bright lime juice, fresh cilantro, minced onion and a hint of heat from spicy jalapeños. It will cure any cold, comfort any soul and warm any heart.
Naturally gluten free, it is commonly prepared with potato cubes or white rice so feel free to add either. If you can get your hand on homemade corn tortillas and a couple ripe avocados, I urge you to eat this soup with both.
Your spoon is waiting.
- 8 cups chicken broth - low sodium
- 12 ounces shredded chicken (rotisserie works well)
- 2 carrots - diced
- 1 large onion - diced
- 3 cloves garlic - minced
- juice of one lime
- ½ teaspoon salt
- ¼ teaspoon pepper
- additional lime wedges, minced cilantro and jalapeño slices - to serve
- Place all ingredients (chicken broth through pepper) in a slow cooker and stir to combine.
- Heat on Low for 8 Hours or High for 4 Hours.
- Serve with lime wedges and garnish with plenty of minced cilantro and jalapeño slices.