Caldo De Pollo Recipe

Prep time: 5 minutes
Cook time: 30 minutes
 
Makes 6 servings

INGREDIENTS

• 1 pound chicken breasts
• 4 cups Chicken Broth
• Corn (optional)
• 1 cup Canned Tomatoes undrained
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 1/2 cup Jasmine Rice or other small grain rice
• 1/2 cup onions, chopped
• 5-6 sprigs Cilantro with stems
• 1 tablespoon Minced Garlic
• 1 teaspoon Ground Cumin
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 medium Lime
  
  

INSTRUCTIONS

• Place all ingredients into the inner liner of your Instant Pot. 
• Close the pot and set it to high pressure for 10 minutes.
• When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
• Remove the chicken from the pressure cooker and shred it.
• Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro.
• Squeeze in the lime or lemon juice. 
• Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips. 

• Chicken. If you want to use chicken for this recipe, cut it into small pieces and cook as directed. 
• Vegetables. Similarly, you can vary the vegetables to suit your taste.
  • Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies.
  • You can use any frozen veggies you have lying around--that's what I typically do anyway!
  • Some additional vegetables that I might suggest for this are onions, carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it's cooked are also very pretty in here.
  • If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve.
  • And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan!
  • The burst of fresh lime juice at the end is so good! Use lemon juice if you don't have any lime juice.
• Keto. To make this keto, consider adding riced cauliflower instead of rice.
• Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
• Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
• Stovetop. If you want to make this on the stovetop, just add everything into a 3-quart soup pot, and bring it to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.  
  
  

Calories: 263kcal | Carbohydrates: 21g | Protein: 15g | Fat: 13g | Fiber: 2g | Sugar: 4g
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/
Author: Urvashi Pitre