Caldo de Pollo (Mexican Chicken Soup) | Recipe Cloud App

Ingredients

• FOR THE HOMEMADE CHICKEN STOCK
• 3 pounds chicken pieces use a whole chicken or your favorite pieces
• 8-10 cups water
• 1 large onion rough chopped
• 2 celery stalks rough chopped
• 10 cloves garlic rough chopped
• 5 chile de arbol peppers you can use other dried pods, if desired
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• FOR THE CHICKEN SOUP
• 3 potatoes cut into bite sized pieces
• 2 carrots cut into bite sized pieces
• 2 zucchinis cut into bite sized pieces
• 2 jalapeno peppers sliced (if desired)
• 2 ears of corn quartered
• 3 medium sized tomatoes cut into bite sized pieces
• 1/4 head cabbage chopped
• 8 ounces tomato sauce
• Juice from 1 lime
• Other optional vegetables and seasonings see recipe notes
• FOR SERVING
• Spicy red pepper flakes fresh chopped cilantro, hot sauce, lime wedges