Best 6 Caldo De Pollo Rojo Recipes

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**Caldo de Pollo Rojo: A Savory and Comforting Mexican Chicken Soup**

Caldo de Pollo Rojo, also known as Red Chicken Soup, is a traditional Mexican dish that offers a delightful blend of flavors and textures. This hearty soup is made with tender chicken, a flavorful broth, and a variety of vegetables. The vibrant red color comes from guajillo and ancho chiles, which impart a smoky and slightly spicy flavor. Other ingredients commonly found in Caldo de Pollo Rojo include tomatoes, onions, garlic, corn, potatoes, carrots, and zucchini. The soup is often garnished with fresh cilantro, avocado, and lime wedges. Caldo de Pollo Rojo is not only delicious, but also incredibly versatile. It can be enjoyed as a main course, a side dish, or even as a hangover cure. And with its combination of protein, vegetables, and flavorful broth, it's a nutritious and satisfying option for any meal. In this article, we'll provide you with two delicious recipes for Caldo de Pollo Rojo: a classic version and a variation with a creamy twist. So get ready to savor this comforting and flavorful Mexican soup!

Let's cook with our recipes!

CALDO DE POLLO



Caldo de Pollo image

Chicken Soup is one of those comfort foods that has no borders, and traditional Mexican cooks have a special place for it, too. I know everyone has their own way of preparing it, and their particular choice of vegetables or herbs to cook it with, but in the end...

Provided by Mely Martínez

Categories     Soups

Time 1h5m

Number Of Ingredients 15

1 whole chicken (About 3-4 pounds, cut out in pieces *See Notes)
8 cups of water
2 teaspoons of salt
1/2 white onion
4 garlic cloves (peeled)
3 Celery sprigs
3 Large carrots (cut into 3 pieces each)
2 Cilantro branches
1 avocado (diced)
1/2 white onion (finely chopped)
1 lime (cut in wedges)
1 serrano or jalapeño pepper (minced)
1/4 cup Cilantro (chopped)
Cooked white rice (optional)
Warm corn tortillas

Steps:

  • Place chicken, water, and salt into a large stock pot and at medium-high heat and bring to a boil. Once foam starts forming on the surface, skim and discard.
  • After removing the foam, add the onion, garlic, and celery. Partially cover the pot. Turn heat down and gently simmer for about 30 minutes. Do not boil.
  • Add the carrots, cilantro and if you are using other vegetables, add them 15 minutes later since carrots take longer to cook. Check the chicken for doneness and, once cooked, remove and set aside to cool.
  • Keep simmering the broth for about 10 more minutes until carrots are completely cooked.
  • When the chicken pieces have cooled, shred it or cut into small bite-sized pieces. Dice the carrots once they are cooked and set aside.
  • Strain the broth using a large fine mesh strainer. Return the broth to the pot and let it settle for about 8-10 minutes, remove the fat that rises to the surfaces using a large spoon. If you are not using the broth right away you can skim off the fat after placing the broth for some time in the fridge.
  • Turn the heat on to low to warm up and check if it needs more salt to your taste. When ready to serve, place some cooked rice (if using) in a medium-size bowl, a serving of shredded chicken, carrots, and stir in the warm broth. Let everyone garnish their own soup.

Nutrition Facts : ServingSize 1 10 ounces bowl, Calories 254 kcal, Carbohydrate 5 g, Protein 21 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 82 mg, Sodium 688 mg, Fiber 1 g, Sugar 2 g

CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE



Caldo de Pollo Or Chicken Soup Mexican Style image

Caldo de Pollo Or Chicken Soup Mexican Style is a beautiful recipe of heart warming soup that will make you and your family very happy. The combination of simple ingredients, the rice, the cilantro and the chicken drumsticks make the soup a comfort meal.

Provided by The Bossy Kitchen

Categories     Soups

Time 1h10m

Number Of Ingredients 16

8 cups water
8 chicken thighs or drumsticks
1 tablespoon salt
4 garlic cloves chopped
1 tablespoon olive oil
1/4 cup white long grain rice
1/2 cup chopped onion
2 tomatoes chopped( Roma tomatoes)
2 carrots sliced
3 potatoes quartered
1 green celery chopped
1/3 cup tomato sauce
1 tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced

Steps:

  • In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
  • In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
  • Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
  • Add chopped tomato and cook for another 3 minutes.
  • Add this mixture to the chicken pot.
  • Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
  • Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
  • Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
  • Optional: Add slices of avocado to your soup.

Nutrition Facts : Calories 451 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1111 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CALDO DE POLLO



Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

  • Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  • Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

CALDO DE POLLO (MEXICAN CHICKEN SOUP)



Caldo De Pollo (Mexican Chicken Soup) image

I doubt this can be considered a stew because it is not thick, but it is chunky with vegetables. I love it, especially with some cilantro and lime. Yummy!

Provided by Brisket in Roses

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs chicken, bone in, I usually use drumsticks
1 large onion, cut in eights
1 small green cabbage, cut in eights
3 garlic cloves, minced
2 chayotes, peeled and cut in chunks
16 ounces frozen corn on the cob, nibblers (6 ct)
2 medium carrots, cut in chunks
3 large potatoes, cut in chunks
3 celery ribs, cut in chunks
2 bay leaves
2 -3 quarts water (must cover the chicken)
salt and pepper
cilantro, roughly chopped for garnish
lime, cut into wedges
onion, diced for garnish

Steps:

  • Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
  • Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
  • Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
  • Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
  • Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.

CALDO DE RES (MEXICAN BEEF SOUP)



Caldo de Res (Mexican Beef Soup) image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Steps:

  • Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  • Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  • Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g

CALDO DE POLLO ROJO



CALDO DE POLLO ROJO image

Categories     Soup/Stew     Chicken

Yield 4-6 people

Number Of Ingredients 9

1 3 1/2 lb. chicken cut up into 12 pieces, skinned
1 tbsp. salt
15 guajillo chiles stemmed, seeded
3 ripe plum tomatoes, cored and quartered
4 large garlic cloves, peeled
2 small white onions, peeled and finely diced
2 tbsp. canola oil
2 chicken bouillon cubes
limes, cilantro for garnish

Steps:

  • Put chicken, salt, and 14 cups water into a large pot and simmer over medium heat, skimming foam as it surfaces, until just tender, about 25-30 minutes. Meanwhile, soak chiles in a bowl of water until soft, about 10 minutes, then drain. Put chiles, tomatoes, garlic, and half of the onions into a food processor. Add 1/4 cup of the broth from the pot and puree. Strain into a large bowl, pressing on the solids with the back of a spoon and set aside. Heat oil in a medium skillet. Add strained sauce and cook, stirring 4-5 minutes. Add bouillon cubes and cook, stirring, until dissolved, about 3 minutes. Add chile sauce to pot with chicken and broth and simmer, covered, for 15 minutes. Adjust seasoning. Serve soup with lime wedges and remaining chopped onions. Garnish with cilantro.

Tips:

  • Use a whole chicken for a richer flavor. You can use a cut-up chicken, but a whole chicken will give your caldo a more robust flavor.
  • Roast the chicken before simmering it. Roasting the chicken before simmering it will add a nice depth of flavor to your caldo.
  • Use a variety of vegetables. The more vegetables you use, the more flavorful your caldo will be. Some good options include carrots, celery, onion, garlic, bell peppers, and tomatoes.
  • Don't be afraid to experiment with different spices. Cumin, oregano, chili powder, and bay leaves are all good options for adding flavor to your caldo.
  • Simmer your caldo for at least an hour. The longer you simmer your caldo, the more flavorful it will be. Aim for at least an hour, but you can simmer it for up to 2 hours.
  • Serve your caldo with your favorite toppings. Some popular toppings include cilantro, avocado, sour cream, and lime wedges.

Conclusion:

Caldo de pollo rojo is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying caldo de pollo rojo that the whole family will enjoy.

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