2/20/2013

Mexican style Chicken soup recipe

Some of you may know this already and some of my new visitors may not but, I own a food truck. (find it and like it on my face book page larositatacos) In this food truck my husband and I do what we love to do and that's cook Mexican food for the masses.... the way we would eat it at home. So this isn't your typical chain taco or wanna be Mexican food. This is as real as it gets.

So lately with the colder weather my family and I have been enjoying soups or what we call caldo (pronounced - call dough) .  My favorite caldo is chicken but, this isn't your American grandmothers chicken soup.  Well so many of my friends have been asking for my recipe. I hesitated to give it cause it's my treasure. It's a recipe that has literally been in my family for about 100 years.

But then I thought about it and thought about all of the people in this world whos lives would be much better if they could at least, just once, be able to taste this amazing soup. ha! So here it goes. It's so easy too, so don't be afraid.

Also please note, I do not measure it's a recipe passed down so there is a lot of eye balling. So bare with me.

1 whole chicken.
1 whole onion ( white) chopped how ever you want it's going to dissolve so its no biggie
1 large tomatoe - chopped up how ever you want, it too will dissolve.
2 garlic cloves - chopped up will also dissolve
1/2 bunch of cilantro - chopped or diced or torn by hand.... Whatever is easier.
2 tbl spoons if salt.

Potatoes ( as many as your family will eat, we eat one a piece so I use 5) cut in thirds or half
Corn on the cob ( as many as your family will eat I use three ears cut in half)
Half a head of a medium cabbage ( some times I use the whole thing) chopped up
1 or 2 yellow or green zucchini chopped in thick slices.
Carrots - how ever many you would eat.

First put the chicken, tomato, onion and garlic to boil. She the chicken is half way cooked (but white)
Add the cabbage, carrots, potatoes, corn, zuchini and cilantro and let it all cook together on medium heat until all veggies are fork tender.

 Serve hot, with a squirt of lime or lemon and corn tortillas over
Mexican or white rice... I prefer Mexican rice.
And that my friends is all you need.

I hope you give it a try and come back and let me know how you did. 


 
This is the only pic of my soup as it simmered in the pot that I was able to snag before we all dug in and it dissapeared.




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