by Meat Dude
This caldo de pollo kicks chicken noodle soups butt like a wild ass Luchador. My wife, Ginger Valentine is 5th generation Tex-mex and she thinks this recipe is super legit style caldo.
Your ingredients can vary to your tastes, this is just how I get down. I always make this when I have leftovers from a roasted chicken.
- Cooked Chicken (I use about 1/2 a de-boned roasted chicken)
- Chayote Squash (aka. Mirliton) (how to prep)
- Roasted Green Chilies (poblanos, Hatch, Anaheim)
- Chicken Stock or Granulated Chicken Bouillon
- Fresh Lime Juice
- Crumbled Tortilla Chips
- Shredded Cheddar
- Sour Cream
Directions: Chop all of the veggies, herbs, and chicken. Add to a big ol’* pot fill with chicken stock (or cold water and big honkin’* spoon of chicken bouillon) and bring to a boil. Cook for about 20 minutes, taste and adjust seasoning with bouillon (If it tastes too spicy don’t worry the sour cream will tone it down). Turn off the heat, add fresh lime juice and another bit of chopped cilantro. Serve and top with your fixin’*s, sour cream is a must.
*Tex-MEX to english dictionary:
Big Ol’ – adj. large
Honkin’ – adj. extra large, usually combined with descriptors like “big”.
Fixin’s – n. additional trimmings, ie: “fixings”. In TEX-MEX, it usually denotes things like onions, cheese and ALWAYS sour cream.