Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine chicken, chicken broth, onion, garlic, carrots, celery, corn, tomatoes, cumin, oregano, salt, pepper, and bay leaf. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
3. Remove bay leaf and discard. Taste and adjust seasoning if necessary.
4. Ladle soup into bowls and serve with lime wedges and cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
- Low or high setting on slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 4g
- Carbohydrates: 18g
- Protein: 26g
- Sodium: 1180mg
- Fiber: 3g
- Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Chicken broth can be substituted with vegetable broth.
- Corn kernels can be substituted with frozen peas or green beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a chopped jalapeno or serrano pepper for some heat.
Tips and tricks:
- For a richer flavor, sauté the onion and garlic in a little bit of oil before adding to the slow cooker.
- If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the soup. Cook on high for 10-15 minutes until thickened.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve soup in a large bowl with lime wedges and cilantro on the side.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Caldo de Pollo is a traditional Mexican soup that is often served as a comfort food.
Flavor profiles:
- This soup is savory, slightly sweet, and has a hint of spice from the cumin and black pepper.
Serving suggestions:
- Serve soup hot with lime wedges and cilantro on the side.
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Region: Mexican