Tuesday, January 18, 2011

Caldo De Pollo(Chicken Soup)


I bought the Better Homes and Garden magazine a few weeks ago. Every single page is full of authentic Mexican Recipes. I am in the process of trying all of them. So far, it's so dang good and i have not been disappointed. I made a pineapple guacamole a few weeks ago. YUMMY! is all i can say. That is the best guacamole i have ever had. This time i made a chicken soup. All the flavors aren't strong flavors, but with all of those flavors combined it makes for a very very fresh flavorful soup. This is now one of my favorite soups ever! I really loved it, especially since my throat was hurting. I could eat this everyday. You must try it out. :) And it tastes better the second day.


Ingredients:

1 TBS. olive oil

1/2 cup chopped onion

2 cloves garlic, minced

2 large tomatoes, seeded and chopped

2 32-ounce boxes 33% less-sodium chicken broth

1 pound bone-in chicken breast halves, skinned(i just used regular chicken breast)

1 15 ounce can of garbanzo beans(chickpeas), rinsed and drained

1 TBS. lime juice

1 tsp. ground cumin

1/2 tsp. salt

1 medium avocado, halved, seeded, peeled, and sliced or coarsely chopped

8 medium radishes, thinly sliced

1/2 cup Shredded Cotija cheese(it just crumbles)

1/4 cup snipped fresh cilantro

1 canned chipotle chile pepper in adobo sauce finely chopped(i didn't put this in my soup and loved it without it) I can do without the heat.


Directions:

1.Heat oil over medium heat. Add onion and garlic: cook for about 5 minutes or until tender. Stir in tomatoes; cook for 5 minutes more or until tomatoes are softened and mixture begins to thicken, stirring constantly. Add broth; bring to boiling.

2.Add chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is tender. Remove chicken from pot. When cool enough to handle, shred meat.

3.Add shredded chicken, garbanzo beans, lime juice, chile pepper(i omitted this. Instead i just added a little cayenne pepper. Like 1/4 to 1/2 tsp.), cumin, and salt to pot. Heat through.

4. This part is important. Top each serving with avocado, radishes, Cotija Cheese and cilantro. Adding all of this on top is what makes the soup really shine. You want enough of these on top so that you can have a little of each in every bite! The flavors all combined just tastes so fresh and flavorful. This is like the PHO of mexican food, IMO.
*Just a side note: Garbanzo beans are also called chickpeas. They are good for you. They are rich in calcium, and protein and iron. I really like them b/c they are soooo flavorful! You can use them for many things. In salads, in soups, you can make hummus with them, you can use them as a substitute for meat in tacos. The list goes on. Also, you can find Cotija cheese at wal-mart. It isn't hard to find.

Makes 6 to 8 servings.

Source: Better homes and gardens

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