1. Recipes

How to Make Caldo de Pollo con Arroz (Chicken Soup with Rice) - A Step-by-Step Guide

Caldo de Pollo con Arroz, or Chicken Soup with Rice, is a comforting and hearty dish that is popular in many Latin American countries. This dish is loved for its delicious flavors and nourishing qualities, making it the perfect meal for cold and rainy days, or anytime you are craving a warm and comforting meal.

The beauty of Caldo de Pollo con Arroz lies in its simplicity. The combination of tender chicken, aromatic vegetables, and fluffy rice creates a bowl of warmth that is both soothin...

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Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 5 medium tomatoes
  • ½ medium onion, roughly chopped
  • 2 chipotle peppers in adobo sauce
  • 1 clove garlic
  • 1 pinch ground black pepper
  • ¼ cup vegetable oil
  • 2 medium carrots, peeled and diced
  • 1 cup chopped celery
  • 1 quart chicken broth
  • 1 cube chicken bouillon
  • ½ pound fresh green peas
  • 1 large cooked chicken breast, shredded
  • 1 medium avocado - peeled, pitted, and sliced
  • ½ (8 ounce) package Monterey Jack cheese, diced

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6

  • Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
  • While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
  • Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
  • Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
  • Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.

    • Nutrition

    425 cal.

    • Total Fat: 22g
    • Saturated Fat: 6g
    • Cholesterol: 32mg
    • Sodium: 1007mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 34mg
    • Calcium: 196mg
    • Iron: 3mg
    • Potassium: 715mg

    Categories

    Soup recipes
    Chicken recipes
    Rice recipes
    Mexican recipes
    Comfort food recipes