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    You are in: Home / Recipes / Mexican Chicken Rice Soup (Caldo Cantina) Recipe
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    Mexican Chicken Rice Soup (Caldo Cantina)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 26, 2013

      My sister made this. Heaven on a plate. Couldn't stop eating it. Delicious.

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    • on August 12, 2012

      Soup is one of my favorite things to make. This was simple to make and it was just so good. The lime does add such a wonderful flavor to this soup. I will definitely be making this again. It's one of my favorites on the ZWT8. Thanks for sharing.

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    • on August 08, 2012

      Light and refreshing, I could live on this! We included 2 jalapenos. This is so light, it would be an excellent first course before a bean burrito; we each had 2 bowls for dinner, and doubled the chicken. I used Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc #195716 to make 6 1/2 cups of thick, gelatinous stock and cook the chicken needed for several Mexican dishes. The full taste of that hearty stock was perfect for this dish. Although my chicken tasted of too much thyme for general purpose, it tasted fine as part of this soup. Although we used 2 jalapenos, this soup had only a hint of heat. Can't wait to have more! Made for The Wild Bunch for ZWT8's visit in Mexico.

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    • on August 08, 2012

      Made for ZWT-8 because there was just something about this recipe that attracted me. I kept coming back to it. It looked like it would be good & was an easy-fix. It was ingredient-friendly & budget-friendly, but it was more than all that. The minute I tasted it, I knew. It was like going back in time to my dys spent vacationing in Albuquerque, SantaFe & Pagosa Springs, Colorado. It was the LIME. Without the lime, this soup would be ordinary. With it, it's extraordinary. DH & I both loved it & he even said it's among his top 2 favourites of the Tour so far. I could eat it every dy & never grow weary of it. Like katew, I see it as "expandable' w/the addition of more stock. Corn would also be a good add. It's just a great recipe. Thx for sharing it w/us. :-)

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    • on August 07, 2012

      Fantastic soup and most ingredients are pantry staples. I used a mix of brown and wild rice and my coriander was fresh from the garden. I did not quite have a whole cup of tomato so added a slurp of tomato paste. We all loved this and the leftovers can be stretched a bit further today by adding a bit more stock. Made for ZWT8.

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    Nutritional Facts for Mexican Chicken Rice Soup (Caldo Cantina)

    Serving Size: 1 (488 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.5
     
    Calories from Fat 61
    24%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 37.0 mg
    12%
    Sodium 545.9 mg
    22%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 8.0 g
    32%
    Protein 19.3 g
    38%

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