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Mexican Caldo De Pollo Recipe Slow Cooker

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Caldo de Pollo, or Mexican Chicken Soup + VIDEO
Caldo de Pollo, or Mexican Chicken Soup + VIDEO from inmamamaggieskitchen.com

Description

Mexican Caldo de Pollo is a traditional slow cooker recipe that is perfect for a comforting and warm meal. It is a classic chicken soup that is full of flavor and ingredients. This recipe is a combination of chicken, vegetables, and spices. The slow cooker method makes it easy to prepare and allows for the flavors to meld together. The soup can be served as is, or over rice for a complete meal.

This Mexican Caldo de Pollo recipe is full of flavor. The chicken is cooked in a flavorful broth made with tomatoes, onions, garlic, chiles, and spices. The vegetables add a nice complexity to the soup. The slow cooker allows the flavors to marry together, resulting in a rich and flavorful soup.

This Mexican Caldo de Pollo is a great way to use up those leftover chicken pieces or rotisserie chicken. The soup can be prepared in a few hours, allowing for a quick and easy meal. It is a great meal for those cold winter days when all you want to do is curl up with a bowl of soup and a good book.

Ingredients

For this Mexican Caldo de Pollo recipe, you will need:

  • 1 pound chicken thighs, skinless, boneless
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 jalapeno peppers, diced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups cooked white rice
  • 1/4 cup fresh cilantro, chopped

Instructions

To make this Mexican Caldo de Pollo in a slow cooker, follow these steps:

  1. Place the chicken thighs in the slow cooker.
  2. Add the onion, garlic, tomatoes, jalapeno peppers, cumin, oregano, chili powder, salt, and black pepper to the slow cooker.
  3. Pour the chicken broth into the slow cooker and stir to combine all of the ingredients.
  4. Cover the slow cooker and cook on low for 6-8 hours.
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Return the chicken to the slow cooker and stir to combine.
  7. Add the cooked white rice to the slow cooker and stir to combine.
  8. Cover the slow cooker and cook on high for 30 minutes.
  9. Stir in the chopped cilantro and serve.

Equipment

To make this Mexican Caldo de Pollo in a slow cooker, you will need:

  • Slow Cooker
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Two Forks

Notes

This Mexican Caldo de Pollo is a great way to use up leftover chicken pieces or rotisserie chicken. If you are using cooked chicken, you can skip the first step in the instructions and add the chicken to the slow cooker when you add the cooked rice.

You can adjust the heat level of this soup by adding more or less jalapeno peppers. If you like your soup on the spicier side, you can also add a pinch of cayenne pepper for an extra kick.

Nutrition

This Mexican Caldo de Pollo is a great source of protein and healthy fats. It is low in carbohydrates and high in vitamins and minerals. Per serving, this soup contains:

  • Calories: 200
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Protein: 16 g
  • Fiber: 3 g
  • Vitamin A: 20%
  • Vitamin C: 30%
  • Calcium: 6%
  • Iron: 10%

This soup is a great way to get a healthy and nutritious meal. It is a great meal for those cold winter days when all you want to do is curl up with a bowl of soup and a good book.


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