Caldo De Pollo (Mexican Chicken Soup) So Tasty

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Caldo De Pollo (Mexican Chicken Soup)

"I lately came again from Del Mar, CA, and some of the Mexican eating places served Sonoran-fashion Caldo De Pollo. I tried to imitate this recipe as carefully as I should to match the scrumptious soup I ate there. I'm open to recommendations to make this recipe better as that is my first time attempting it."

Ingredients :

Soup Stock:
6 cups hen broth
1 cup water
1 1/4 pounds chook tenders
3 greater massive hen bouillon cubes (which includes Knorr®)
1 tablespoon olive oil
2 teaspoons granulated garlic
2 teaspoons floor cumin
salt and ground black pepper to taste
half of massive white onion, chopped, or to flavor
Rice:
2 cups fowl broth
1 cup white rice
1 teaspoon chili powder
Garnish:
1 avocado - peeled, pitted, and thinly sliced
1 bunch clean cilantro, chopped

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Combine 6 cups chook broth, water, chook tenders, bird bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer till chook is cooked thru, approximately 25 mins. Gently shred chicken using 2 forks. Add onion to broth and simmer for approximately five more mins.
Bring 2 cups chook broth, rice, and chili powder to a boil in a saucepan. Reduce warmness to medium-low, cowl, and simmer till the rice is tender and liquid has been absorbed, about 25 minutes.
Spoon rice into every serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Notes :

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