No Way Jose Cuisine

This soup is a year-round favorite in Mexico. There is a joke that Mexican moms decide to make caldo when it is very hot outside, but it really helps to temper your body to hot weather, is also great to warm up on cold days, and is great medicine for a cold and even flu. Caldo de pollo with all the vegetables is the perfect soup. 

Caldo de Pollo

In a pot, add the chicken, salt, and chicken bouillon along with the garlic, cilantro, and jalapeño, cover with water, and cook on medium heat with the lid on for 20 minutes.

Remove the foam and any dark stuff that might be on top for a clean broth; remove the cilantro and if preferred, remove the jalapeño as well or leave it in there if you want to eat it with the soup. 

Add the onions, potatoes, and carrots and cover with the lid to cook for 10 minutes. 

Then add the zuchinni, cook for 5 minutes and its done. Serve with corn tortillas and lime wedges.

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