Best Mexican Chicken Rice Soup Caldo Cantina Recipes

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CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE



Caldo de Pollo Or Chicken Soup Mexican Style image

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Provided by The Bossy Kitchen

Categories     Soups

Time 1h10m

Number Of Ingredients 16

8 cups water
8 chicken thighs or drumsticks
1 tablespoon salt
4 garlic cloves chopped
1 tablespoon olive oil
1/4 cup white long grain rice
1/2 cup chopped onion
2 tomatoes chopped( Roma tomatoes)
2 carrots sliced
3 potatoes quartered
1 green celery chopped
1/3 cup tomato sauce
1 tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced

Steps:

  • In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
  • In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
  • Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
  • Add chopped tomato and cook for another 3 minutes.
  • Add this mixture to the chicken pot.
  • Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
  • Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
  • Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
  • Optional: Add slices of avocado to your soup.

Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1111 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)



Mexican Chicken Rice Soup (Caldo Cantina) image

Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."

Provided by Debbie R.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups chicken stock, preferably homemade
1/4 cup long-grain rice
salt and pepper
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken
1/4 cup fresh lime juice (or to taste)
1/2 cup chopped cilantro (or more to taste)
minced jalapeno (or other chiles, to taste and optional)

Steps:

  • Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
  • Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
  • When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

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.

Provided by Beth Alberts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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 2 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.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)



Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

Steps:

  • Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  • Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  • Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)



Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz) image

This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.

Provided by Hilda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 16

2 cups water
1 cup uncooked white rice
5 tomatoes
½ onion, roughly chopped
2 chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
¼ cup vegetable oil
2 carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
½ pound fresh green peas
1 cooked chicken breast, shredded
1 avocado - peeled, pitted, and sliced
½ (8 ounce) package Monterey Jack cheese, diced

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
  • Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g

MEXICAN CHICKEN RICE SOUP



Mexican Chicken Rice Soup image

Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!

Provided by The Harvest kitchen

Categories     Soup

Time 50m

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
8-10 cloves garlic
1 onion, peeled, cut in half then thinly sliced
1 pound cooked chicken meat, chopped or shredded
1 teaspoon ground cumin
6-8 cups low-sodium chicken broth
2 Roma tomatoes, seeded and chopped
4 thin slices of jalapeno, seeds removed
2-3 cups Brown Spanish Rice
2 tablespoons extra-virgin olive oil or avocado oil
1 cup long-grain brown rice, rinsed under water
1/4 cup tomato sauce
2-1/4 cups low-sodium chicken broth (or vegetable broth of you want it vegan)
1/4 cup brown onion, finely minced
1/4 cup celery, finely minced (mince a tablespoon of celery leaves to add as well if you have any - they add a ton of flavor)
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons dried parsley

Steps:

  • Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
  • Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
  • Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
  • Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
  • Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
  • Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
  • Fluff rice using a fork and serve.
  • Make Mexican Brown Rice (recipe above)
  • Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
  • Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
  • Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
  • Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
  • Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
  • Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

CHICKEN MEXICAN SOUP ( FOR CANNING )



Chicken Mexican Soup ( for Canning ) image

A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.

Provided by Belinda M.

Categories     Low Protein

Time 4h30m

Yield 1 7 Quarts Soup, 7 serving(s)

Number Of Ingredients 14

3 large boneless chicken breasts (cooked, shredded or cubed )
1 1/2 cups carrots (sliced )
2 cups celery (sliced )
1 large onion, chopped
2 (14 1/2 ounce) cans Rotel Tomatoes
2 (15 ounce) cans kidney beans (rinsed and drained )
4 cups diced tomatoes (fresh or canned )
6 cups water
6 cups chicken broth
3 cups corn (frozen or fresh cut kernels from cob)
1 teaspoon ground cumin
1 tablespoon canning salt
3 garlic cloves (minced)
3 chicken bouillon cubes

Steps:

  • Boil chicken covered in water until done. When chicken has cooled you can shred it or cut into 1-inch cubes. Set aside.
  • Prepare pressure canner. Heat jars and lids in simmering water until ready for use. ( do not boil ).
  • In large pot add all ingredients except chicken. Bring to a boil, cover and simmer 3 minutes. Add chicken and boil lightly for 5 minutes.
  • Ladle hot soup into hot jars leaving 1-inch headspace, remove air bubbles and wipe rim of jar. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jars into pressure canner.
  • Process quarts at 11 pounds pressure for 90 minutes or pints for 75 minutes ( adjust for altitude if needed ).
  • Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
  • THIS RECIPE YIELDS 7 QUARTS!

Nutrition Facts : Calories 371.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 40, Sodium 2971.2, Carbohydrate 46.4, Fiber 10.9, Sugar 11.5, Protein 28.5

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas

Provided by philip collins

Categories     Poultry

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

4 -5 lbs chicken quarters
2 chicken bouillon cubes
5 fresh garlic cloves
2 medium onions
1/2 cup fresh cilantro
3 lbs potatoes
4 ears corn
4 zucchini
1 yellow squash
1/2 stalk celery
1 cabbage
1 1/2 tablespoons salt

Steps:

  • Cut onions in large chunks and chop cilantro.
  • put chicken in a very large pot. I cut the legs off of the thighs.
  • Cover with water.
  • Add bouillon cubes.
  • Bring to a boil
  • Add whole garlic cloves, onions, salt,and cilantro.
  • Lower heat and simmer 1 hour and fifteen minutes.
  • While chicken cooks peel and cut potatoes into large pieces.
  • Cut zucchini and squash into 1.5 inch slices.
  • Cut celery into 1 inch pieces.
  • Quarter the cabbage.
  • Cut corn into 3 inch pieces.
  • Remove any fat at this point if you wish and you can take skins off chicken.
  • Add potatoes and corn cook for 20 minutes.
  • Add squash, zucchini,and celery cook 10 minutes.
  • Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41

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