Any one have an authentic Mexican soup recipes?

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?Any one have an authentic Mexican soup recipes?
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.Any one have an authentic Mexican soup recipes?
Yes get a ';real Mexica Chicken'; cut it up put in a sauce pan add one tomato cut up, a half of onion diced, two small fresh oragano branches and salt to taste let it cook add a cup of rice let it cook and enjoy with a little hot el tapatio sauce and corn tortillas. Hop you liked it!
Mexican Tortilla Soup





Ingredients:





Nonstick cooking spray


2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips


4 cups diced carrots


2 cups sliced celery


1 cup chopped green bell pepper


1 cup chopped onion


4 cloves garlic, minced


1 jalape帽o pepper,* seeded and sliced


1 teaspoon dried oregano leaves


1/2 teaspoon ground cumin


8 cups fat-free reduced-sodium chicken broth


1 large tomato, seeded and chopped


4 to 5 tablespoons lime juice


2 (6-inch) corn tortillas, cut into 1/4-inch strips


Salt (optional)


3 tablespoons finely chopped fresh cilantro








Directions:





1. Preheat oven to 350掳F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalape帽o pepper, oregano and cumin; cook and stir over medium heat 5 minutes.





2. Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.





3. Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.





4. Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.
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.





陆 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.
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
Mexican Soup


From: John C. Wheeler, Alliston, Ontario, Canada


Comments: You may want to add more onion or green pepper. You can also add more macaroni [to your liking] to make it even more hearty.


Servings: 6 to 10











1 pound [454 g] ground beef


1/2 cup [125 mL] chopped onion


1/2 cup [125 mL] chopped green pepper


1 pack chili tomato Hamburger Helper庐


1 teaspoon [5 mL] chili powder


1/2 teaspoon [2.5 mL] garlic salt


1/4 teaspoon [1 mL] salt


1 [19-ounce / 540-mL] can whole tomatoes


5 cups [1.25 L] water


Brown ground beef; stir in onion and green pepper.


Drain; transfer into a large saucepan.


Stir in Hamburger Helper庐 sauce mix, chili powder, garlic salt, salt and tomatoes, with liquid; break-up tomatoes with a fork.


Pour in water; heat to boiling, stirring constantly.


Lower heat, cover and simmer for 10 minutes, stirring occasionally.


Stir in Hamburger Helper庐 macaroni pasta... ; return to a boil.


Lower heat, cover and simmer for 10 minutes, stirring occasionally.
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 est茅 m谩s espeso, puedes agregarle un pu帽ito de arroz .





Se sirve caliente con un pedazo de aguacate y el jugo de medio lim贸n verde.





Se acompa帽a con tortilla de maiz caliente.





Eso es todo!!


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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.














隆隆VIVA M脡XICO!!
Yup! Here it is:


1 lb boneless chicken thighs


4 cloves of garlic peeled and crushed


1 green pepper


1 red pepper


1 medium onion


1 medium can of diced green chilis


1 tsp cumin


2 tps chili pepper


1/2 tsp chayene or add as desired


2 lb can diced tomatoes


2 lb can or box of chicken broth


1 7oz can tomato paste


Salt %26amp; Pepper





Brown chicken in a large dutch oven / soup pot add onions and peppers brown. Add garlic and chilis and saute a bit for flavoring. Add broth, diced tomatoes, tomato paste, spices and let cook until chicken is ready to fall off bones. Remove chicken from pot, debone and return to soup. Can serve with sour cream, shredded cheese, diced green onions toppings. Spoon soup over a bed of tortilla chips and flavor with toppings.


I add large diced carrots and celery to the soup for added flare but thats my own preference. Cook them once the chicken has been returned to the soup and cook until just soft.
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!!!
http://www.mexgrocer.com/mexican-recipes-soups.html
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
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 voil脿.





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 (lim贸n, 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 (M茅xico)
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鈥?/a>
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.
In the pot place some chicken legs add water and heat boil add a block of chicken bullion and then open a can of mixed vegetables and heat some more till the chicken falls apart that was the easiest way to do it good luck.
yes make soup
i AM MEXICAN SO YOU CAN TRUST MY RECIPE IS THE ONLY TRUE ONE.





yOU PUT CHICKEN IN WATER WITH SALT, CARROTS, CORN, cALABAZAS (sOME KIND OF PUMPKIN BUT LITTLE AND GREEN).





yOU BOIL THAT AND READY.





uHmmm
These sound like great soups, thank you for asking, not for the two points, but for getting all those great recipes!!!!
1)Recipe Ingredients:





3 oz butter


1 onion,sliced


1 can HERDEZ Poblano peppers


2 cups chicken stock


1 tbsp cilantro


1 cup cream


8 oz jack cheese in cubes


3 corn tortillas, cut in squares and fried








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Recipe Instructions:





Melt the butter and fry the onion; add the poblano chili and fry a little. Leave it to cool and blend with the chicken stock and cilantro. Heat it and season with garlic salt and flavoring Add the cream and serve very hot. Serve with cheese and small totopos.





Enjoy this delicious chile poblano cream soup Mexican recipe!





2)Recipe Ingredients:





8 Mission庐 Fat Free Flour Tortillas


5 cups Fat-free Chicken Broth


4 Boneless, Skinless Chicken Breasts


3 cups Frozen Mixed Vegetables


1 tsp. Curry Powder


1/2 tsp. Crushed dried Thyme


2 cups 1% Lowfat Milk


1/3 cup All-purpose Flour


1 Green Onion sliced


Salt and Pepper to taste.








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Recipe Instructions:





1. Gently press tortillas into 8 ungreased large muffin cups, pleating them to fit. Bake in a 350 degree oven for about 15 minutes, or until lightly browned and crisp. 2. In a large saucepan, combine chicken broth, chicken, frozen vegetables, curry and thyme. Bring mixture to boil; reduce heat and simmer 15 minutes. Whisk together milk and flour until flour is dissolved; stir into soup. 3. Cook and stir until mixture thickens, then simmer 2 minutes more. Season with salt and pepper to taste. Place tortilla bowls into soup bowls, ladle soup into tortillas. Sprinkle green onion on top.





Enjoy this delicious chicken soup Mexican recipe!





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Type of recipe: Soups





Preparation Time (min):


Cook Time (min): 30


Prep Tool: Oven





3)Recipe Ingredients:





6 Mission庐 Fajita Size Flour Tortillas


1 (3-4) lb. Chicken cut into pieces (remove skin and excess fat)


1 Onion chopped


2 cups Celery sliced


1-1/2 tsp. Salt


1/4 tsp. Pepper


1/4 tsp. Thyme leaves


1 cup Carrots sliced











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Recipe Instructions:





1. Place chicken, onions, half the celery, salt, pepper and thyme in a large pot. Immerse completely with water bring to a boil. Reduce heat to low and simmer (covered) for 1 hour. 2. Take the chicken out of the pot and remove the meat from the bones (set aside). Place bones back in pot and continue cooking for 1 hour longer. 3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer. 4. Stir in cooked chicken and top with tortilla pieces. Simmer for 5 minutes longer. Serve soup with remaining tortillas.





Enjoy this delicious tortilla soup Mexican recipe!





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Type of recipe: Soups





Preparation Time (min):


Cook Time (min):


Prep Tool: Stovetop





4)Recipe Ingredients:





3 Mission庐 Corn Tortillas cut into thin strips


Oil for frying


4 Tbsp. Butter


4 Garlic Cloves diced


1/2 Onion diced


2 Tbsp. Flour


7 bunches or 7 cups Cilantro rinsed and stemmed


12 Squash Flowers cleaned


1 Guajillo Chile deveined and cleaned


3 3/4 cup Chicken stock


1/4 cup Cream


1 1/2 cup Panela Cheese shredded


Salt and Pepper to taste








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Recipe Instructions:





1. Fry the tortilla strips until golden brown, drain the excess oil on a paper towel. Separately, heat the butter, add the garlic and onion and fry until golden brown, add the flour and mix together with the cilantro, squash flower, and guajillo chile. Add the chicken stock and leave to boil for 10 minutes. Place in a blender and strain. Return to the pot, add the cream and season to taste. Serve with the tortilla strips, and sprinkle the cheese on top.





Enjoy this delicious squash flower soup Mexican recipe!





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Type of recipe: Soups





Preparation Time (min):


Cook Time (min):


Prep Tool: Stovetop





5)Recipe Ingredients:





3 Eggs


6 Cups of chicken broth


1 tbsp All poupose flour


1 Pinch of chopped nuts


1tsp Chopped parsley








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Recipe Instructions:





Whip the eggs with the flour. Boil the broth and then gently strain the egg mixture into the broth. Allow it to cook on low flame 10 minutes. Add the nuts, salt, pepper and chopped parsley.





Enjoy this delicious egg soup Mexican recipe!





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Type of recipe: Soups





Preparation Time (min):


Cook Time (min):


Prep Tool:
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.
got to www.marthasteward.com
Sopa De Mecoline.


1-full cup of mecos de bagavundo


1-full cup of pelos del culo


1-extra dry cup of extra salty mecos


stir all ingrediants and when in doubt add more mecos and enjoy