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Caldo de Pollo (Mexican Chicken Soup)

Name: Caldo de Pollo (Mexican Chicken Soup)
Ingredients: 4 quarts water; ¼ yellow onion; 4 small garlic cloves (or 2 large); 2 small bay leaves (or 1 large); 1 tbsp salt; 3 lbs chicken drumsticks (skin on or off); 1 spoon chicken bouillon; 1 garlic clove; ¼ onion; 1 spoon Knorr tomato bouillon; Dash of cumin; Ladle of chicken broth; 3 Roma tomatoes; 5 small carrots, peeled + cut into 1-inch pieces; 2–3 corn cobs, cut into thirds; 2 calabacitas, sliced into half‑moons; Cabbage, cut into large chunks; 1 bunch cilantro, leafy ends only, chopped

by @alissanguyen_ · Alissa Nguyen Won

Serves

Recipe by Alissa Nguyen Won · tiktok.com

Watch original on TikTok

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The method

In a large pot, add water, onion, garlic, bay leaves, and salt. Bring to a boil.
Once boiling, add the drumsticks and chicken bouillon. Let them cook while you prep the blender mix.
Add all Blender Mix ingredients to a blender and blend until smooth.
Remove the onion, bay leaves, and garlic from the pot. Pour in the blender mix, then add carrots and corn. Simmer for about 10 minutes.
Add calabacita and cabbage. Cook for another 10 minutes. Stir in cilantro, taste for seasoning, and adjust as needed.
Enjoy with warm tortillas or Mexican red rice.

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