Caldo de Pollo {Mexican Chicken Soup}

Step 1

Mix seasoning blend together and set aside.

Step 2

Wash chicken with cold water, pat dry with a napkin.

Step 3

Place chicken into a large freezer bag or casserole dish to marinate.

Step 4

Top Chicken with around 4 tablespoons of spice blend and 3 tablespoons of olive oil.

Step 5

Mix well making sure to place seasoning under the chicken skin.

Step 6

Top with lime juice, refrigerate overnight or at least 4-6 hours.

Step 7

Place all of the chopped vegetables into a large bowl.

Step 8

Minus the corn, fire-roasted tomatoes, and garlic.

Step 9

Coat the vegetables with around 4 tablespoons of olive oil and 3 tablespoons of the spice blend, mix well and set aside.

Step 10

Remove the chicken from the refrigerator.

Step 11

Add around 4 tablespoons of olive oil to a large skillet over medium heat.

Step 12

Add the chicken into the pan in batches as to not overcrowd the pan.

Step 13

Cook for 4 minutes per side.

Step 14

Remove the chicken and place onto a plate. Repeat until all the chicken is cooked.

Step 15

Add more oil to the pan if needed. Add the mixed vegetables and saute for about 6 minutes.

Step 16

Add the garlic and cook for one minute more.

Step 17

Transfer the vegetables and chicken to a large soup pot.

Step 18

Add the fire-roasted tomatoes, broth, and remaining spices.

Step 19

Bring mixture to a boil. Reduce heat and cook for around 45-60 minutes or until the chicken starts to slightly fall off of the bone.

Step 20

Add the corn and cook 20-30 minutes more or until the corn is tender.

Step 21

Serve with your choice of toppings such as rice or egg noodles.

Step 22

Garnish with parsley and lime juice.