Caldo De Pollo (Mexican Chicken Soup) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 2, 2014
the Spanish rice is usually fried until lightly tan then add water/chicken broth/tomatoes/cumin/corn cover and cook low heat until done approx. 15 min
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Reviewed: Feb. 21, 2014
This is a great attempt at a Caldo Tlalpeño, a very typical Mexican chicken soup. In order to be true, it needs to have some small diced pico de gallo (tomato, onion, Serrano pepper) and Oaxaca cheese (Monterey Jack would be a good sub). You can also add tomato puree (a natural one is better) and / or guajillo chilli that has been toasted, deveined and cleaned and mixed (in a blender) with a cup of the broth and the onion.
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Photo by Loretta
Reviewed: Dec. 7, 2013
This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe, but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes. I still had a very rich, deep flavored soup. I added 1/2 cup each celery, carrots and tomato, just because 1. I needed to use them up, 2. I thought this soup needed some veggies, and 3. I like those veggies in chicken based soups. I didn't make the rice - I had regular steamed rice already. Lastly, I added a squeeze of lemon to bring out all the flavors. Excellent!! My husband, who isn't big on soups even liked this one. Will make again and again. Thank you for the recipe.
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Cooking Level: Intermediate

Home Town: Haslet, Texas, USA


 
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