Name: Caldo De Pollo (Mexican Chicken Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 cups chicken broth; 1 cup water; 1.25 pounds chicken tenders; 3 extra large chicken bouillon cubes (such as Knorr®); 1 tablespoon olive oil; 2 teaspoons granulated garlic; 2 teaspoons ground cumin; salt and ground black pepper to taste; 0.5 large white onion, chopped, or to taste; 2 cups chicken broth; 1 cup white rice; 1 teaspoon chili powder; 1 avocado - peeled, pitted, and thinly sliced; 1 bunch fresh cilantro, chopped

Ingredients

Instructions

Step 1

Gather the ingredients.
Step 2

Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
Step 3

Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
Step 4

Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
Step 5

Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Enjoy your meal!