I remember eating this soup in a little Mexican Restaurant in Chicago, I thought I died and went to heaven! (But initially wondered why they had chunks of corn on the cob in the soup!) I made this for my family Monday night for dinner. We all loved it! I thought I would share... There are many variations to the recipe in case you want to google it. (Its basically 'Chicken Soup'... but oh, so good!):
1 large onion, chopped (white onion)
1 garlic clove
2 carrots, chopped 1/2-inch thick
3 medium potatoes, chopped bite size
1 1/2 cups chopped celery, chopped 1/4 inch thick
1 corn on the cob (cut in quartered chunks)
6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
2 tablespoons olive oil
6 cups water
1 teaspoon salt
salt and pepper
1 -1 1/2 bunch cilantro, chopped
lemon wedges or lime wedge (to garnish) (and/or avocado)
You may also add: (If you want)
1 zuccini
1 sprig fresh parsley
1 bay leave
1/2 head of cabbage
1 can stewed tomatoes (warning: will add a 'Minestrone Soup' flavor!)
Place chicken in a 3 or 4 quart stockpot, with 2 quarts of water. (About 8 cups.) Add celery stalk, garlic clove, onion and cilantro to chicken. Season with 1 teaspoon of salt and ground 1/4 teaspoon of black pepper. Cover stockpot, and bring chicken to a boil over high heat.
While the chicken is cooking, cut the veggies into large chunks.
Once the chicken has come to a boil, carefully add the vegetables. Season broth with additional salt, if necessary. (About 1/2 to 1 teaspoon.)
Let chicken and vegetables simmer in a covered stockpot, over low heat until chicken and vegetables are fully cooked. (About 60 to 90 minutes.)
This Recipe is about the same, only called "Caldo de Res" Or Beef Soup:
2 T. vegetable oil
2 1/2 lbs. beef chuck steak, cut into 1/2" cubes
1 medium white onion, diced
3 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes
6 c. beef broth
1 bay leaf
1 T. dried Mexican oregano
1 lb. red potatoes, diced
1 carrot, peeled and diced
2 ears corn, shucked and cut into 1-inch-thick rounds
1 zucchini, cut into thick matchsticks, 1 inch long
1/2 head green cabbage, cored and thinly sliced
1/2 c. chopped cilantro
salt and freshly ground pepper
Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes (I did this in several batches so as not to overcrowd the pan). Add the onion and garlic and cook for 3 minutes. Add the tomatoes, broth, bay leaf, and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
Stir in the potatoes, carrot, and corn; continue to cook for 30 minutes. Add the zucchini, cabbage, and cilantro; cook for 15 minutes. Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the accompaniments at the table.
Recipe from the following blog:
http://thehungrydog.blogspot.com/2010/09/caldo-de-res.html
