Caldo Cantina Recipes

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MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)



Mexican Chicken Rice Soup (Caldo Cantina) image

Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World."

Provided by Debbie R.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups chicken stock, preferably homemade
1/4 cup long-grain rice
salt and pepper
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken
1/4 cup fresh lime juice (or to taste)
1/2 cup chopped cilantro (or more to taste)
minced jalapeno (or other chiles, to taste and optional)

Steps:

  • Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
  • Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
  • When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

CALDO CANTINA



Caldo Cantina image

A great place to use leftovers and to improvise. Plenty of lime, raw onion, and cilantro are key; if you include them in abundance, the soup will be delicious and authentic. Though I have never seen it in Mexico, you could use vegetable stock here if you prefer.

Yield makes 4 servings

Number Of Ingredients 9

6 cups chicken stock, preferably homemade (page 160)
1/4 cup long-grain rice
Salt and black pepper to taste
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken, optional
1/4 cup fresh lime juice, or to taste
1/2 cup roughly chopped fresh cilantro leaves, or more to taste
Minced fresh jalapeños or other chiles to taste, optional

Steps:

  • Put the stock in a medium saucepan and bring it to a boil over medium-high heat. Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles. Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
  • Meanwhile, combine the vegetables with the chicken if you're using it, lime juice, cilantro, and chiles if you're using them, in the bottom of 1 large or 4 small bowls. When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP



Caldo De Pollo--mexican Chicken Stew/soup image

This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.

Provided by .. Ameera ..

Categories     Potato

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

1 large onion, chopped
2 carrots, chopped 1/2-inch thick
3 medium potatoes, chopped bite size
1 1/2 cups chopped celery, chopped 1/4 inch thick
1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
2 tablespoons olive oil
6 cups water
1 teaspoon salt
salt and pepper
1 -1 1/2 bunch cilantro, chopped
lemon wedges or lime wedge (to garnish)

Steps:

  • in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
  • remove and transfer to a plate/bowl (you will add it back).
  • sautee onions with the rest of the olive oil in that same pot till translucent.
  • add all the veggies.
  • add chicken, water, El Pato sauce, and 1 tsp salt.
  • Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
  • lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
  • taste and add more salt and then pepper as needed.
  • then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
  • ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

South Texas style- the only time i can find caldo de pollo cooked this way is when i go to south Texas

Provided by philip collins

Categories     Poultry

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

4 -5 lbs chicken quarters
2 chicken bouillon cubes
5 fresh garlic cloves
2 medium onions
1/2 cup fresh cilantro
3 lbs potatoes
4 ears corn
4 zucchini
1 yellow squash
1/2 stalk celery
1 cabbage
1 1/2 tablespoons salt

Steps:

  • Cut onions in large chunks and chop cilantro.
  • put chicken in a very large pot. I cut the legs off of the thighs.
  • Cover with water.
  • Add bouillon cubes.
  • Bring to a boil
  • Add whole garlic cloves, onions, salt,and cilantro.
  • Lower heat and simmer 1 hour and fifteen minutes.
  • While chicken cooks peel and cut potatoes into large pieces.
  • Cut zucchini and squash into 1.5 inch slices.
  • Cut celery into 1 inch pieces.
  • Quarter the cabbage.
  • Cut corn into 3 inch pieces.
  • Remove any fat at this point if you wish and you can take skins off chicken.
  • Add potatoes and corn cook for 20 minutes.
  • Add squash, zucchini,and celery cook 10 minutes.
  • Add cabbage and cook for 15 more mins or until cabbage and squash are soft.

Nutrition Facts : Calories 593.7, Fat 28.7, SaturatedFat 8.1, Cholesterol 136.3, Sodium 1400.5, Carbohydrate 44.8, Fiber 7.8, Sugar 9.7, Protein 41

MEXICAN CHICKEN SOUP (CALDO DE POLLO)



Mexican Chicken Soup (Caldo De Pollo) image

Sometimes I add a chopped tomato - nice easy soup with lots of flavour. Some people like to roast the whole cloves of garlic and then remove them when they remove the chillies. You can use dried chillies if you wish. Make it as hot or as mild as you want. Mexican does not have to burn your throat (although I love it that hot!)

Provided by Bergy

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 medium carrots, cut lengthwise and then in 3 inch lengths
1 yellow zucchini, cut across in 1/4 inch round slices
6 cups chicken stock
4 garlic cloves, minced and browned on a dry skillet
1/2 teaspoon oregano
1 pinch cumin
2 whole chicken breasts, about 2 lbs total
2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
1 tablespoon fresh cilantro, chopped
salt & pepper
lime wedge (to garnish)

Steps:

  • Place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
  • Add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
  • Remove chicken to a plate to cool about 10 minutes.
  • Remove the chillies from the soup and adjust the seasoning.
  • Remove the skin and bones from the chicken and tear it into coarse shreds.
  • Add zucchini and chicken to the pot simmer 5 minutes.
  • Add cilantro and serve in about 2 minutes with wedges of lime on the side.

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