Mexican Chicken Soup | Caldo de Pollo recipe

There are a couple of recipes which are staples in our family. Arroz con leche, Tacos and the famous Caldo de Pollo also known as Mexican Chicken Soup. When the folks at IMUSA approached me about testing some their products, I immediately knew

I wanted to try out a family recipe with the IMUSA Aluminum Cast Caldero. I love the color, the size is also perfect for making meals for a small family. As I was planning the perfect recipe I decided I wanted to test one of my family recipes and decided to make Chicken Soup.

The Chicken Soup recipe has been passed on from generation to generation in my family. As a child my mother made Chicken soup when it rained or for ill family friends and family. She passed on the tradition to me and my siblings as well. The recipe is very simple, but the most valuable ingredient is that the recipe be made with lots of love.

This weekend it was raining, the weather was just wet, cold and called for a little TLC from Mom’s kitchen. I made a pot of Chicken Soup and like the saying says, “It made it all better”.

Similar to family recipes, the IMUSA products are something that are passed on from generation to generation. I love my Red IMUSA Caldero and recommend this product for amateur and seasoned cooks who love to cook. I hope to collect a set of IMUSA cookware.

Buen Provecho!

Mexican Chicken Soup | Caldo de Pollo recipe

Ingredients

1 1/2 chicken
1 medium onion, sliced
2 ears of corn, each sliced crosswise into 2-4 pieces
6 carrots, sliced
4 potatos, sliced
6 cups water
1 medium cabbage, cut into wedges
2 tomatoes, roughly sliced
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Directions

Heat water in a medium saucepan over medium heat. Add the onion
and cook until the onion softens, about 5 minutes. Add the chicken, bring to a boil and reduce the heat, and simmer, uncovered, for 30-45 minutes until the chicken comes apart. Add the corn, potatos, and carrorts and cook for another 30 minutes until potatoes are tender.

Add the tomatoes, cabbage, oregano and cilantro cook for another 10 minutes.

Pull the saucepan from the heat and stir. Season, to taste, with salt and pepper. Serve hot & with lots of love.

What family recipes have been passed from generation to generation in your family? Do you have houseware in your home that has been passed from generation to generation as well?

This is not a sponsored post. I received an IMUSA Caldero to facilitate this review. All opinions are my own.

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Eva Smith

Publisher at Tech Life Magazine

Eva is an award winning entrepreneur and Publisher of Tech Life Magazine. She has been recognized by Ford Motor Company as a Mujer Legendaria Inteligente (Smart Entrepreneur), USA Today Magazine as a Top Blogger to Watch and Latina Magazine as a Top 25 Latinas Who Shine in Technology. Her work has also been featured on Mashable, Mom.me, Babble, Baby Center, Latinamom.me, USA Today, Latina Magazine, Huffington Post, National Parks Services, Voxxi, NBC Latino, Rolling Stone Magazine & more.She is technologist, engineer, bilingual freelance writer, speaker and digital media consultant.