Tuesday, August 23, 2011

Caldo de Pollo (Chicken Soup)

It's Mexican Week at our house! :) We're eating only meals that they eat in Hispanic cultures for breakfast, lunch, and dinner! Trying to get the kids to not only eat less sugar (i.e. - American breakfasts!), but also to expand their food preferences and see that the rest of the world is a lot different from us!

So, on today's lunch menu? Caldo de Pollo (Chicken Soup...or I believe "Soup of Chicken")

It's still cooking, but it's AWESOME!

I actually cooked chicken tacos last night, so I cooked up a rotisserie chicken in the crock pot, changing up the spices by only using garlic powder, garlic salt, and cumin, and then made all the chicken into the chicken lime taco recipe...and am using that chicken in the soup today!

1 Tbsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 large tomatoes, peeled (if desired), and chopped
2 32-oz boxes low sodium chicken broth
1 pound cooked chicken, pulled apart
15 oz canned beans, drained
(recipe called for garbanzo, but I used Great Northern...would try black too)
1 Tbsp lime juice
1 pepper from can of chipotle chile peppers in adobo sauce, finely chopped
1 tsp ground cumin
1/2 tsp salt
1 medium avocado, chopped (I didn't have any today)
8 medium radishes, thinly sliced (optional)
1/2 cup shredded Cotija cheese or anejo enchilado cheese (I used monterey jack)
1/4 cup fresh cilantro (optional)
6 corn tortillas (optional)

1. In large soup pot, heat oil over medium heat. Add onion and garlic; cook for about 5 minutes or until tender. Stir in tomatoes; cook for 5 minutes more or until tomatoes are soft and mixture begins to thicken, stirring constantly. Add broth; bring to boiling.
2. Add chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is cooked through (if using raw chicken breasts). If needed, remove chicken from soup, wait til it cools enough to handle, and remove bones and pull apart.
3. Add shredded chicken back into soup. Add beans, lime juice, chile pepper, cumin, and salt to soup. Heat through.
4. If desired, cut corn tortillas into strips. Heat in 400 degree oven until toasted.
4. Top each serving with avocado, radishes (if desired), cheese, and cilantro (if desired). Add toasted tortilla strips if desired.

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