Mexican Chicken Soup (caldo De Pollo)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 medium carrots, cut lengthwise and then in 3 inch lengths
• 1 yellow zucchini, cut across in 1/4 inch round slices
• 6 cups chicken stock
• 4 garlic cloves, minced and browned on a dry skillet
• 1/2 teaspoon oregano
• 1 pinch cumin
• 2 whole chicken breasts, about 2 lbs total
• 2 dried whole guajillo chilies (hot) or 2 anaheim chilies (mild) or 2 chipotle chiles (very hot)
• 1 tablespoon fresh cilantro, chopped
• salt & pepper
• lime wedge (to garnish)

Recipe

• 1 place the carrots, stock, browned garlic, oregano, chilies, cumin and salt in a dutch oven (5-quart) and bring to a boil.
• 2 add the whole chicken breasts, cover and simmer until chicken is cooked, approx 15 minutes.
• 3 remove chicken to a plate to cool about 10 minutes.
• 4 remove the chillies from the soup and adjust the seasoning.
• 5 remove the skin and bones from the chicken and tear it into coarse shreds.
• 6 add zucchini and chicken to the pot simmer 5 minutes.
• 7 add cilantro and serve in about 2 minutes with wedges of lime on the side.