Description
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I’m open to suggestions to make this recipe better as this is my first time attempting it.
Ingredients
- 6 cups chicken broth
- 1 cup water
- 1 ¼ pounds chicken tenders
- 3 extra large chicken bouillon cubes (such as Knorr®)
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- ½ large white onion, chopped, or to taste
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
- 1 avocado – peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro, chopped
Instructions
- Combine 6 cups chicken broth
- water
- chicken tenders
- chicken bouillon cubes
- olive oil
- granulated garlic
- cumin
- salt
- and pepper in a large pot; bring to a boil. Reduce heat
- cover pot
- and simmer until chicken is cooked through
- about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth
- rice
- and chili powder to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and liquid has been absorbed
- about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6