Recipe For Chicken Caldo

Hi, my name is Elena, and I am a Chef Master. I have been cooking for over 20 years, and I have a passion for creating delicious and healthy meals that are easy to prepare. In this article, I am going to share with you my recipe for chicken caldo. This traditional Mexican soup is perfect for any occasion, and it's easy to make. Whether you're cooking for your family or hosting a dinner party, this recipe is sure to be a hit.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 15 minutes
• Recipe Category: Soup
• Recipe Cuisine: Mexican
• Aggregate Rating: 4.8/5

Ingredients:

• 2 pounds of chicken thighs, bone-in and skin-on
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 4 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 10 cups of chicken broth
• 1 lime, juiced
• Salt and pepper to taste
• Cilantro, chopped (optional)
• Avocado, sliced (optional)
• Tortilla chips (optional)

Instructions:

1. Heat a large pot over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, jalapeño pepper, celery, and carrots to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables are softened.
3. Add the oregano and cumin to the pot and cook for another minute.
4. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
5. Add the chicken back to the pot and continue to simmer for another 30 minutes or until the chicken is cooked through.
6. Remove the chicken from the pot and shred the meat. Discard the bones and skin.
7. Return the shredded chicken to the pot and stir in the lime juice. Season with salt and pepper to taste.
8. Garnish with cilantro, avocado, and tortilla chips if desired.

FAQ:

• Q: Can I use chicken breasts instead of thighs?

A: Yes, you can use chicken breasts if you prefer. Just be sure to adjust the cooking time accordingly.

• Q: Can I make this soup ahead of time?

A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

• Q: Can I freeze this soup?

A: Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.

• Q: Can I add other vegetables to this soup?

A: Yes, you can add other vegetables to this soup such as potatoes, zucchini, or corn.

• Q: Can I use store-bought chicken broth?

A: Yes, you can use store-bought chicken broth if you don't have homemade chicken broth available.

• Q: Can I use a slow cooker to make this soup?

A: Yes, you can make this soup in a slow cooker. Just follow the same instructions and cook on low for 6-8 hours or on high for 3-4 hours.

Tips:

1. To make this soup spicier, leave the seeds in the jalapeño pepper.

2. If you don't have fresh lime, you can use bottled lime juice.

3. Serve this soup with warm tortillas or crusty bread.

Enjoy your delicious and healthy chicken caldo!