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CALDO | Mexican Style Soups | How To Make Mexican Chicken Soup | Caldo De Res

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Caldo de res, a traditional Mexican beef soup, has roots in rural kitchens where hearty meals were essential for laborers. This comforting dish is often enjoyed during family gatherings and celebrations, symbolizing warmth and togetherness. Today, it is a beloved staple across Mexico and has found its way into homes worldwide, often adapted with local ingredients.

Ingredients

  • beef shank
  • water
  • carrots
  • potatoes
  • zucchini
  • corn on the cob
  • cabbage
  • onion
  • garlic
  • cilantro
  • lime
  • salt
  • black pepper
  • avocado
  • chili powder
  • bay leaves

Instructions

  1. 1Place beef shank in a large pot and cover with water.
  2. 2Bring to a boil over high heat, then reduce to a simmer.
  3. 3Skim off any foam that rises to the surface.
  4. 4Add chopped onion, garlic, and bay leaves to the pot.
  5. 5Simmer for about 2 hours, or until the beef is tender.
  6. 6Remove the beef and set aside to cool slightly.
  7. 7Strain the broth to remove solids and return it to the pot.
  8. 8Add chopped carrots, potatoes, and corn to the broth.
  9. 9Simmer for 15 minutes, then add zucchini and cabbage.
  10. 10Cook for an additional 10 minutes until all vegetables are tender.
  11. 11Shred the beef and return it to the pot.
  12. 12Season the soup with salt, black pepper, and chili powder to taste.
  13. 13Serve hot, garnished with chopped cilantro, lime wedges, and avocado.
milk

Originating from Mexico, this comforting soup is a staple in many households, often enjoyed during family gatherings or as a remedy for colds. Traditionally, it showcases the vibrant flavors of the region, with fresh vegetables and spices. Today, variations exist across the globe, adapting to local tastes while maintaining its essence as a nourishing dish.

Ingredients

  • chicken
  • onion
  • garlic
  • carrots
  • celery
  • bell pepper
  • zucchini
  • tomatoes
  • chicken broth
  • cumin
  • oregano
  • lime
  • cilantro
  • avocado
  • salt
  • black pepper

Instructions

  1. 1Heat olive oil in a large pot over medium heat until shimmering.
  2. 2Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.
  3. 3Stir in diced carrots, celery, and bell pepper; cook for another 5 minutes.
  4. 4Add diced zucchini and tomatoes; cook until softened, about 3-4 minutes.
  5. 5Pour in chicken broth and bring to a boil.
  6. 6Add chicken, cumin, oregano, salt, and black pepper; reduce heat to low.
  7. 7Simmer for 20-25 minutes, until chicken is cooked through.
  8. 8Remove chicken, shred it, and return it to the pot.
  9. 9Stir in lime juice and chopped cilantro.
  10. 10Serve hot, garnished with avocado and additional cilantro.
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