Mexican Vegetable Caldo Verde Con Pollo

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup pot, sautee chicken, onion and garlic in olive oil until chicken is cooked (5 minutes at the most, as the chicken will finish cooking as the soup boils, just in case you use large chunks).
  • Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium.
  • Boil for about 20 minutes, or until carrots are soft enough to easily bite.
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