Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Soups Stews Poultry Rice Mexican Stocks Chicken Dietary Spicy High Calcium Low Carb Inexpensive High In Something Low In Something Meat Whole Chicken Pasta Rice And Grains Taste Mood Number Of Servings 4 Hours Or Less

Caldo Tlapeo A Mexican Chicken And Rice Soup

I am not sure if i spelled tlapeño correctly, and i am not exactly sure what it means. however, i do know that caldo means broth. this is a simple recipe for a dish that you will probably never find on the menu at any diner in mexico, but my companion always ordered it and it was always served.

Steps

In a water filled , large pot and in advance of all other preparations , boil the chicken.
After the chicken is cooked thoroughly , remove the chicken from the broth.
After letting the chicken cool , remove skin and pull all the meat from the bones.
Skim the chicken fat off of the chicken broth that you created when you boiled your chicken.
I usually do all of the above the night before , and i refrigerate the chicken meat and hold the chicken broth in reserve.
Pick or dice the chicken meat into pieces that are no larger than half the spoon the soup will be eaten with.
Heat broth and add the diced carrots.
Bring the broth to a boil and then reduce the heat to simmer and cook carrots for 15 minutes.
Increase heat to medium-low and add prepared rice and chicken.
In each bowl , and before serving add 8-12 cubes of cheese , of an avocado.
After the chicken and rice are reheated , ladle the broth , chicken , carrot and rice mixture over the avocado and cheese.
Stir the soup and.

Ingredients

whole chicken, cooked rice, carrots, monterey jack cheese, water, avocado, chili, chicken bouillon