Caldo de Pollo - Mexican Chicken Soup
Ingredients
- 4 quarts Chicken Stock
- 2 medium Potatoes diced
- 2 medium Carrots diced
- 1 medium Zucchini diced
- 1 medium Jalapeno diced
- 1 ear Corn cut from cob
- 2 medium Tomatoes diced
- 1/2 cup Cabbage shredded
- 1/4 cup Tomato Sauce
- 1 lime Lime Juice
- to taste Salt
- to taste Red Pepper Flakes
- to taste Fresh Cilantro
- to taste Hot Sauce
Instructions
- Bring chicken stock to a simmer in a large pot.
- Add potatoes and carrots and simmer for 20 minutes, or until starting to become tender.
- Add zucchini, jalapeno, corn, tomatoes, cabbage, and tomato sauce. Simmer for 10 minutes, or until vegetables are tender.
- Add shredded chicken and lime juice. Heat through.
- Taste and adjust for salt.
- Serve into bowls and garnish with red pepper flakes, fresh cilantro, hot sauce, and lime wedges.
