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Caldo De Pollo (Mexican Chicken Soup)

Beth Alberts
  • 50 minutes
  • Serves 6

INGREDIENTS

Soup Stock:

6 cups

chicken broth

1 cup

water

1 1/4 lb

chicken tenders

3

extra large chicken bouillon cubes (such as Knorr®)

1 tbsp

olive oil

2 tsp

granulated garlic

2 tsp

ground cumin

salt and ground black pepper

1/2

large white onion, chopped, or to taste

Rice:

2 cups

chicken broth

1 cup

white rice

1 tsp

chili powder

Garnish:

1

avocado - peeled, pitted, and thinly sliced

1

bunch fresh cilantro, chopped