Caldo de Pollo Or Chicken Soup Mexican Style

Step 1

In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.

Step 2

In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.

Step 3

Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.

Step 4

Add chopped tomato and cook for another 3 minutes.

Step 5

Add this mixture to the chicken pot.

Step 6

Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.

Step 7

Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.

Step 8

Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.

Step 9

Optional: Add slices of avocado to your soup.