Caldo de Pollo

Last week, we visited family in San Antonio.  San Antonio has the best Mexican food restaurants, so of course we visited our favorite eatery: Paloma Blanca.  They have a huge gluten free menu to choose from- I decided on a savory mexican soup: caldo de pollo.  As I was eating, I realized how EASY this would be to create at home!  One of my goals for 2012 is to increase my fresh veggie intake, and this soup made it easy to make that happen.  Next time, I think I'll add even more veggies (squash & zuchinni).  Plus this recipe gave me a chance to use the new programmable 6 qt crock pot my parents gave us for Christmas! :) 



Grocery list



Caldo de Pollo

3 whole carrots (chopped)

1 green bell peper (chopped)

1 yellow onion (finely chopped)- I actually only used about 1/2 to 3/4 of onion

1/4 cup cilantro (finely chopped)
1 avocado
1 can white beans (drained and rinsed)
3 russet potatoes (peeled and cut into quarters)
1 qt chicken broth (organic and gluten free, of course)
4 cups water
2 lb chicken (uncooked, cut into large pieces)
2 tsp salt
1/2 tsp. black pepper

Combine all of the ingredients into a large crock pot and stir.  Cover and cook on low for 8-9 hours.  Garnish with fresh cilantro and avocado if you please. The soup that I had in San Antonio actually had rice in it also, but I decided to leave it out to lower the carb content.



Mmmm...



This soup makes quite a bit, I'd say 6-8 servings. So if you enjoy soup for lunch like I do, this could last a while as leftovers.  Enjoy!