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    You are in: Home / Recipes / Caldo De Pollo (Mexican Chicken Soup) Recipe
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    Caldo De Pollo (Mexican Chicken Soup)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    philip collins's Note:

    South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut onions in large chunks and chop cilantro.
    2. 2
      put chicken in a very large pot. I cut the legs off of the thighs.
    3. 3
      Cover with water.
    4. 4
      Add bouillon cubes.
    5. 5
      Bring to a boil
    6. 6
      Add whole garlic cloves, onions, salt,and cilantro.
    7. 7
      Lower heat and simmer 1 hour and fifteen minutes.
    8. 8
      While chicken cooks peel and cut potatoes into large pieces.
    9. 9
      Cut zucchini and squash into 1.5 inch slices.
    10. 10
      Cut celery into 1 inch pieces.
    11. 11
      Quarter the cabbage.
    12. 12
      Cut corn into 3 inch pieces.
    13. 13
      Remove any fat at this point if you wish and you can take skins off chicken.
    14. 14
      Add potatoes and corn cook for 20 minutes.
    15. 15
      Add squash, zucchini,and celery cook 10 minutes.
    16. 16
      Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

    Ratings & Reviews:

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    Nutritional Facts for Caldo De Pollo (Mexican Chicken Soup)

    Serving Size: 1 (583 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 593.6
     
    Calories from Fat 258
    43%
    Total Fat 28.7 g
    44%
    Saturated Fat 8.1 g
    40%
    Cholesterol 136.3 mg
    45%
    Sodium 1400.5 mg
    58%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 7.8 g
    31%
    Sugars 9.6 g
    38%
    Protein 40.9 g
    81%

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