Erin’s Chicken Caldo

About 2 years ago, I ask the hive minds on Facebook what I should make for dinner. I got a ton of responses but I had to make meals for the week for not only me but also my parents, who don’t eat beef or pork. My friend Erin suggested making caldo or Mexican soup. My parents and I enjoyed it a lot so I decided to make it again today. I made enough to feed an army so I’ll probably freeze a bunch of it for the next time I need soup!

Erin's Chicken Caldo

  • Difficulty: easy
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  • Olive Oil
  • Medium onion
  • 2 cloves of garlic
  • Any cut of chicken (I use thighs)
  • Carrots
  • Small head of cabbage
  • Yellow squash & Zucchini
  • Chicken broth
  • Salt
  • Pepper
  • Garlic Powder
  • Canned Kernel Corn
  • Rotel
  • Package of yellow rice with saffron

With the exception of the garlic (which is also a flexible amount), all the amounts of  ingredients are dependent on how large your stew pot is.

Start by chopping everything into bite sized pieces in order listed above. Try to make each vegetable piece even in size.

I started by sautéing 1 medium onion in olive oil with a bit of salt. 

Then, I cut up the chicken thighs into 1″ pieces and minced the garlic. You can see the garlic at the top right of the cutting board. This is a family pack of chicken thighs. The chicken went into the pot to start browning. Then, I cut up the carrots into bite-sized pieces. I also cut the head of cabbage into fairly small pieces but nothing like the other veggies, since the leaves would separate.

I added the carrots and cabbage to the chicken to let them sweat a bit. I also added a bit more salt here. Try to add in small amounts of salt in layers. 

I also added about 2 tablespoons of garlic powder to the pot.

Next, the chicken broth went into the pot. I probably added too much for this pot size with all the ingredients. I had to let a bunch boil off when it was all said and done.

I chopped up 2 yellow squash and 2 zucchini into sauté-sized slices and into the pot it went. 

Once it cooked a bit, I added a can of Rotes and a can of whole kernel corn. 

 

Here’s the final bowl of soup with a spoonful of the yellow rice cooked to package instructions.

If you want to be really authentic, add a squeeze of lime and a slice of avocado on top.

Enjoy!

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