Ingredients
1 Whole chicken (4-5 lb)
1 tbsp chicken bouillon
1 tbsp salt
1 onion
1 head of garlic
1 tsp cumin
4 carrots
4 ears of corn
2 celery stalks
1 lb baby gold potatoes
2 jalapeños
1 can tomato sauce
2 calabacitas or zucchini
¼ head of cabbage
Rice for serving
Tortillas for serving
Fresh lime juice
cilantro
1 tsp black pepper
Directions
Step 1
Bring a large pot of water to a simmer, add in the cut up chicken, the onion and the garlic. Season with the chicken bouillon and salt. Cook for 15 minutes.
1 whole Whole chicken (4-5 lb)
1 tbsp chicken bouillon
1 tbsp salt
1 onion
1 head of garlic
Step 2
After 15 minutes, remove the spine from the chicken and add the veggies that take the longest to cook, corn, potatoes, carrots and celery. Cook for 10 more minutes.
4 carrots
4 ears of corn
2 celery stalks
1 lb baby gold potatoes
2 jalapeños
Step 3
Season with cumin and black pepper and add the can of El Pato Hot Tomato Sauce, you can use regular non spicy tomato sauce. Cook for 5 more minutes.
1 tsp cumin
1 can tomato sauce
1 tsp black pepper
Step 4
Lastly add the Mexican squash aka calabacitas(or zucchini) and the cabbage, continue cooking until all the veggies are cooked through and fork tender, about 10 more minutes.
2 calabacitas or zucchini
¼ head of cabbage
Step 5
Lastly add in a bunch of cilantro and simmer for at least 5 more minutes. Taste the soup broth and adjust any seasonings if needed.
cilantro
Step 6
Serve the caldo in a bowl with some Mexican rice, tortillas on the side and a fresh squeeze of lime juice.
Tortillas for serving
Fresh lime juice
Rice for serving
Step 7
You can leave the chicken pieces whole, or shred up the chicken before serving.
