Any one have an authentic Mexican soup recipes?

Question

Ok I am wanting to make Caldo de Pollo, and I am having a hard time finding an authentic mexican recipe for this. Can anyone help?

Answer 1

Caldo de Pollo

Ingredients:
6 chicken thighs
32 oz water
32 oz chicken broth
2 carrots, chopped
3/4 c onion, chopped
2 stalks celery, chopped
2 c chopped zucchini
2 seranno (hot) chili peppers, roasted, seeded and chopped
1/4 head of cabbage
3 T lemon juice
1/2 Tbs. ground cumin
2 Tbs. New Mexico Ground Chili (red)
1/2 c cilantro, chopped
1 28 ounce can of stewed, diced tomatoes
Salt to taste

Preparation:
Put chicken thighs and water in a large pot, boil for an hour or more, until you can pull the bones right out of the chicken thighs with tongs.

Add chicken broth, and remaining ingredients. Simmer until the zucchini is translucent.

Serve with tortillas if desired. Makes approx. 10 servings.

Answer 2

Caldo De Pollo

1 x Chicken (3 1/2 pounds) or 3 pounds chicken wings and backs
1 med Onion, unpeeled
3 x Garlic cloves, unpeeled
1 x Celery stalk or leafy tops of 3 celery stalks
1 x Carrot, scrubbed, unpeeled
2 x Bay leaves
1 tsp Black peppercorns
Salt, to taste

The chicken can be left whole or cut up into 6 to 8 pieces. Combine all the ingredients in a medium-large pot or Dutch oven. Bring to a boil over high heat. Reduce the heat at once to low. Simmer, partly covered, until the meat is barely tender, about 30 minutes. Remove the chicken from the stock.
Strain through a fine sieve and skim the fat, discarding the solids in the sieve.
Can be stored, tightly covered, 4 to 5 days in the refrigerator, or indefinitely in the freezer.
Yield: 8 to 9 cups

The traditional soups are made with the least meatiest parts of the chicken.

Answer 3

Caldo De Pollo
Yield: 8 Servings

Ingredients

1 chicken (3 1/2 pounds) or 3
-pounds; chicken wings and b
1 md onion; unpeeled
3 garlic cloves; unpeeled
1 celery stalk or leafy tops
-of 3 cel; ery stalks
1 carrot; scrubbed, unpeeled
2 bay leaves
1 ts black peppercorns
1 salt; to taste

Instructions

The chicken can be left whole or cut up into 6 to 8 pieces. Combine all the
ingredients in a medium-large pot or Dutch oven. Bring to a boil over high
heat. Reduce the heat at once to low. Simmer, partly covered, until the
meat is barely tender, about 30 minutes. Remove the chicken from the stock.
Strain through a fine sieve and skim the fat, discarding the solids in the
sieve.

Can be stored, tightly covered, 4 to 5 days in the refrigerator, or
indefinitely in the freezer.

Yield: 8 to 9 cups



Here is a list of Authentic Mexican soup recipes

http://www.mexgrocer.com/mexican-recipes-soups.html

Answer 4

Here's an easy one.

Ingredients:

* 2 chicken backs, 4 chicken feet and 1 chicken neck.
* 1/4 onion
* 2 carrots
* 2 garlic cloves
* 2 celery stalks
* cilantro, salt and pepper as desired

Procedure:

1. Wash chicken parts and heat the skin to get rid of the remaining feather
shafts and yellowish layer.

2. In a pot, heat the chicken and vegetables in 8 cups of water on high
flame until it boils. Once it boils, lower the flame and let boil slowly for
at least 20 minutes. Add salt and pepper before serving

Answer 5

Caldo de Pollo
In enough water, put the chicken inside, add garlic, onion, salt; wait 'til the water is boiling and the chicken is done and voilà.

if you want you can add vegetables. The most common veggies we use is carrot, potatoes, tomatoes, all of these in small pieces (maybe little squares).

Serve hot (real hot), and add some drops of lime (limón, not sure how is in english). You can add fries tortillas, but is not necessary.

I think there's not an "authentic mexican soup", because every family has their own recipe, and every mom adds veggies that can found in their areas. Sometimes you cut the chicken in pieces (that's better). Anyway, it's easy!

Bon appetite!
Gilda (México)

Answer 6

I can tell you how to make Menudo

Menudo is a particular specialty of the central coastal area of Sonora, Mexico. Sonora is the most Northwestern state of mainland Mexico. It shares the border with the US, most notably south of Tucson at Nogales, and is one of the wildest places on earth.


During the Mexican civil wars the people of Sonora killed their cattle, dried the meat to jerky, and sent it off to the soldiers. The people in Sonora lived on what was left, and as the people of the land often tend to do, they made a regional masterpiece of part of it, Menudo, which is the stomach, also known as tripe. One of the world's grand dishes is the French Tripe a' la Mode de Caienne, which is tripe cooked slowly with onions, Calvados and spices. It is rich, warming and succulent. The French dish is good, but Sonoran Menudo is much, much better.

½ head garlic, whacked
several small hot red chiles
2 onions, sliced
3-4 bay leaves
1 tsp salt
tsp black peppercorns, broken
2 Tbl dry leaf oregano
2 tsp cuminos seed, crushed

Put this on a very slow fire for several hours until very tender. Drain, saving liquid. Wash tripe. Remove bones from feet, or can leave feet whole until served. Return feet and tripe to liquid, cool and reserve. Refrigerated, this keeps well, and freezes fairly well.

While the menudo is simmering, cook the posole. This is the corn part, the Nixtamal, the magic. For the best, you started a couple days before with a good, native white corn. You soaked it in lime water, rubbed the skins off and washed it well, and it is ready to work with. This is a lot of work.


Frozen posole corn is also good, and canned posole/ hominy corn also will do. For this much of a recipe, you want several handfuls of dry white corn to start with, or a kilo (2 lb) package of frozen posole corn, or a gallon can of posole/ hominy corn. Drain the corn and wash well. Cover with water. Bring to simmer and add a half head of garlic, whacked up a bit. Simmer gently till tender. Drain, and if you are not going to finish the Menudo immediately, cool the corn quickly and refrigerate it. Warm posole corn by itself ferments quickly, and should be kept either very hot or very cold until cooked in with the menudo. It will keep 3-4 days in the refrigerator, but freezes poorly.

Answer 7

Limpias el pollo, lo cortas en piezas y lo pones a cocer junto con un pedazo de cebolla, zanahorias, calabacitas, elote blanco, papa, chayote (utiliza tus vegetales favoritos) y sal al gusto, si quieres que esté más espeso, puedes agregarle un puñito de arroz .

Se sirve caliente con un pedazo de aguacate y el jugo de medio limón verde.

Se acompaña con tortilla de maiz caliente.

Eso es todo!!
__________________________________________


Put the chicken in a large stockpot with the onion, garlic, bay leaf, peppercorns, celery ribs, carrots, salt, and water to cover. you may add 2 tbsp of white rice

Bring this to a boil, then lower the heat and simmer for an hour to an hour and a half, or until the chicken is tender. Remember to always remove the breast pieces first, or they will become rubbery. I always have the breast cut in four, a much more manageable size in a bowl of soup.

Remove the soup from the heat and strain it, saving the pieces of chicken and carrot and discarding the other seasoning ingredients.

Return the strained broth to the heat, bring to a boil and add the corn and chayote.

When the vegetables are tender, return the chicken and carrot pieces to the pot and simmer five minutes longer.

Serve the soup in deep bowls, with a piece of chicken, some of the vegetables, and a piece of avocado as a garnish in each. Add lime juice

This recipe serves 6-8 as a main course accompanied by rice and warm corn tortilla.




¡¡VIVA MÉXICO!!

Answer 8

Caldo de pollo is simply chicken soup with spearmint.This is a very simple yet authentic recipe.
1 whole chicken (about 3 1/2 lbs.) cut in pieces (cut breast into 4 pieces you should have 10 total pieces of chicken)
1/2 large onion, stuck with two cloves
4 large garlic cloves (or to taste) peeled and cut in half
1 bay leaf
6-8 black peppercorns
2 celery ribs, with leaves
1 small bunch spearmint
2 carrots, cut in 1"-long chunks
2 ears of corn, cut into 4 pieces each
2 chayotes, peeled and cut into 1"-long chunks (you can use zucchini instead)
salt to taste
place chicken, onion, garlic,bay leaf, peppercorns, celery, and half the mint, and salt in a stockpot.
Cover with water
Bring to a boil then reduce to a simmer
simmer for 1 to 1-1/2 hours or until chicken is tender
you will have to remove the breast portions first or they will get tough
strain the liquid remove everything but the chicken and carrot
put the strained liquid back in the pot and bring to a boil.
reduce heat and add the corn and zucchini
when the vegetables are tender add the chicken and carrots
simmer for 5 min
place in heated soup bowls making sure to have some of each ingredient
garnish with remaining spearmint
Enjoy!!!

Answer 9

I am married to a mexican we cook it all of the time.

Boil your chicken for 1 1/2 hours or until done.
peel and cut up potatoes, corn, carrots, cabbage.
zuchinni, onion, and garlic. after chicken is finished remove and set aside, putin potatoes and corn, and carrots to cook until tender. add a can of diced or crushed tomatoes. put chicken back in with the zuchinni and garlic and onion. I use CUMIN seasoning with some CILANTRO

Answer 10

MIne is authentic and easy just boil your chicken and add a little knorr Caldo de pollo the tamato one , just a little bit maybe 1/2 a cube carrots, cabbage , chiote(zuchinni) and some potatoes add some Cilantro not spearmint. I serve mine with a lemon wedge ps. you can use just plain old salt or garlic salt if the broth needs more flavor.