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Caldo De Pollo, Mexican Chicken Soup with Brown Rice

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 8

Equipment

  • Large stock pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 32-ounce boxes of chicken stock
  • 3 pounds small potatoes halved, or quartered
  • 2 pounds carrots cut thick, or same thickness as potatoes
  • 1 rotisserie chicken shredded, deboned
  • 3 tablespoons dried oregano
  • 2 tablespoons red mole paste
  • ΒΌ cup fresh cilantro minced

Sides

  • Rice any
  • Tortilla strips
  • White corn tortillas
  • Red onion diced
  • Cheese
  • Limes halved

Instructions
 

  • In a large stock pot, bring broth to a boil. Carefully add in your potatoes and carrots.
  • Keep at a boil for about 10 minutes or until fork tender.
  • Remove from the heat, add chicken, oregano, mole paste, and cilantro.
  • Mix together to allow all ingredients to settle and heat through.
  • Serve with fixings. Enjoy!
  • Store in airtight container for up to 5 days. Reheat portions in microwaveable bowl topped with a paper towel to prevent splattering oil.

Notes

I buy a rotisserie chickens and debone them myself. It is fast and better than me turning on my oven!
Keyword broth, caldo de pollo, chicken, chicken recipe, chicken soup, easy meals, gluten free, soup, vegetables