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Caldo de Pollo (Chicken Soup) and Mexican Rice
This chicken soup (caldo de pollo) is packed with veggies and spices that give the soup color and tons of flavor!
Course
Main Course, Soup
Cuisine
Mexican
Diet
Gluten Free
Servings
1
Ingredients
Ingredients for 1 cup soup
¼
cup
chopped carrots
¼
cup
chopped celery
¼
cup
chopped potato
¼
cup
chopped zucchini
½
ear of corn
kernels removed
2
cups
water
¼
cup
chopped onion
2
oz
chicken breast
chopped
Ingredients for Mexican rice served with soup
¼
cup
brown rice
uncooked
¼
cup
sliced onion
2
small tomatoes
2
garlic cloves
peeled
½
tsp
cumin
salt to taste
Instructions
Directions for soup:
In a pot on medium heat, add water, chicken, onions, carrots, corn, potato, salt, and pepper. Leave covered.
Once the chicken is fully cooked, add zucchini and celery. Mix until fully incorporated. Then, bring the pot to a simmer.
Optional. Serve topped with cilantro and freshly squeezed lemon juice.
Directions for rice:
Cook rice per package instructions.
While the rice is cooking, add tomato, onions, garlic, cumin, and salt. Mix until fully incorporated. Serve and enjoy.
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