Caldo De Pollo (Mexican Chicken Soup)

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 Mexican chicken soup as closely as I could to match the delicious versions I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 310 Calories

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
• 1 ¼ pounds chicken tenders
• 3 extra large chicken bouillon cubes (such as Knorr®)
• ½ large white onion, chopped, or to taste

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.