Mexican Vegetable Caldo Verde Con Pollo |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My wife was feeling sick the other day, and just wasn't in the mood for our traditional under the weather chicken noodle soup. So I headed over to the closest fresh veggie market (La Frescacita) with plans to pick up stuff for a hearty vegetable/chicken soup. They had a pre-wrapped fresh soup vegetable selection that I figured was worth a try. After making it AND LOVING IT, we've decided it is now our favorite chicken soup. Plus, it helps that it is extremely easy to make. On a side note, I'm really slow chopping up my vegetables and whatnot, so the prep time might not take you as long. Ingredients:
2 cups cubed chicken breasts |
1 medium sized yellow onion (sliced thinly or diced) |
3 garlic cloves (crushed) |
3 tablespoons extra virgin olive oil |
1 ear of corn (shave the kernels off) |
1 mexican squash (chopped, can substitute zucchini) |
1 bell pepper (chopped) |
4 stalks celery (sliced) |
3 carrots (sliced) |
1 red potatoes (diced) |
1 chayote (chopped) |
1/4 head cabbage (chopped) |
1/4 cup fresh parsley |
6 cups chicken stock (we use herbox no sodium chicken base to make the stock) |
1/4 teaspoon black pepper |
Directions:
1. 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).
2. Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium.
3. Boil for about 20 minutes, or until carrots are soft enough to easily bite.
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