Caldo De Pollo (mexican Chicken Soup)

Ingredients

• Servings: 6
• soup stock:
• 6 cups chicken broth
• 1 cup water
• 1 1/4 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
• 1/2 large white onion, chopped, or to taste
• rice:
• 2 cups chicken broth
• 1 cup white rice
• 1 teaspoon chili powder
• garnish:
• 1 avocado - peeled, pitted, and thinly sliced
• 1 bunch fresh cilantro, chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.