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Caldo de pollo (Spanish pronunciation: [ˈkaldo ðe ˈpoʎo], lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables.. What makes this soup different from many other versions of chicken soup is that alike the Brazilian canja, caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken.
Shredded cheese, cilantro, a dollop of sour cream and lime wedges also make great toppings for this delicious soup. This soup would also work great with leftover chicken breasts.
3. Smothered Chicken and Rice. This recipe uses two types of canned soup: cream of chicken and cream of mushroom. All that soup — plus the addition of milk — creates a flavorful gravy that is ...
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.
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The chicken version (asopao de pollo) is usually served with plantain-dumplings. It's a common holiday dish for Christmas , and during Octavitas and Los Tres Reyes Magos celebrations. [ 6 ] Asopao de pollo can also include beer, smoked ham, ham hock, corn on the cob with more smoky seasoning cumin, annatto and coriander seeds.
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest.