- Soup Stock:
- 6 cups chicken broth
- 1 cup water
- 1 1/4 pounds chicken tenders
- 3 extra large chicken bouillon cubes (such as Knorr®)
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- 1/2 large white onion, chopped, or to taste
- Rice:
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
- Garnish:
- 1 avocado - peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro, chopped
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
04/25/2018
recipepes.com
Caldo De Pollo (Mexican Chicken Soup), recipe
PT15M
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5
455 calories
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