Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
310 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Ingredients
1 cup water
1 tablespoon olive oil
1 cup white rice
salt and ground black pepper to taste
2 cups chicken broth
1 teaspoon chili powder
6 cups chicken broth
2 teaspoons ground cumin
1 bunch fresh cilantro, chopped
2 teaspoons granulated garlic
1 avocado - peeled, pitted, and thinly sliced
3 extra large chicken bouillon cubes (such as Knorr®)
