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Caldo de Pollo - Mexican Chicken Soup

A Traditional Meal Served With Jalapeno and Cheese Cornbread





Caldo de Pollo is a very easy chicken soup with large chunky vegetables and served with jalepeno and cheese Mexican Cornbread. The soup is low fat and very delicious.

Chicken soup is delicious and healthy anytime of year. This traditional soup is easy to make and very filling. The vegetables can be interchanged depending on each person's preferences.
Note: For a vegetarian soup, simply leave out the chicken and add more vegetables.


Caldo de Pollo - Mexican Chicken Soup

Ingredients for the Soup
  • 2 chicken breast
  • 1 whole potato, cut in half
  • 1 whole piece of corn cut in half
  • 4 carrots chopped in 6 inch pieces
  • 1 large zucchini, cut in large chunks
  • 1 whole onion quartered
  • 1 cup of chicken broth
  • Salt and Pepper to season with

Method for Preparing the Soup

  1. Place one liter of water in a pan with the two chicken breast and bring to a boil.
  2. Add in the vegetables and the chicken stock. Season with the salt and pepper.
  3. Bring the soup to a boil and cook the soup until the chicken is well done and the vegetables are tender.
  4. Serve the soup in large bowls with half the vegetables in one bowl along with one chicken breast. Make sure there is plenty of broth for dipping.

Ingredients for the Mexican Cornbread

  • 1 cup of cornmeal
  • 1/2 cup of brown flour
  • 1 egg
  • 1 cup of milk
  • Kernels from one half ear of corn
  • 1 jalapeno or green chili
  • dash of salt
  • 1/2 tablespoon of sugar
  • 1/2 teaspoon of soda
  • 1/2 cup of cheddar cheese, shredded
  • 1/4 cup of butter

Method for Preparing the Cornmeal

  1. Place the cornmeal, flour,soda, salt, sugar, egg and milk in a bowl and with a wisk, mix well. Add in the corn and diced jalapeno peppers and mix well. Add in half of the cheese and blend into the mixture.
  2. Melt the butter in a skillet. Pour half the butter in the cornmeal mix. Brush the butter all around the skillet to coat all edges.
  3. Pour the cornmeal mix into the skillet. On top of the cornmeal mixture, place the shredded cheddar cheese.
  4. Bake the cornmeal mixture in a preheated 450 degree oven for 35-45 minutes or until the cornbread is browned and cooked all the way through.
Mexican soup and cornbread is a typical meal in most Spanish homes. Bread is served at each meal and the spicier the better. This meal will satisfy anyone and is prepared in a very short time. The recipe can be doubled for a large family to enjoy.