Caldo de Pollo

Ingredients:

soup:

2 teaspoons oil

1/2 medium onion, diced

1-2 cloves garlic diced/smashed/chopped

2 chicken breasts

5 cups chicken broth (can be made by boiling the chicken breasts with 1 knorr's buillion cube and some sage and garlic salt and pepper/whatever spices you have + 1/2 a jalepeno<-- data-blogger-escaped-div="div" data-blogger-escaped-important="important" data-blogger-escaped-it="it" data-blogger-escaped-right="right" data-blogger-escaped-t="t" data-blogger-escaped-taste="taste" data-blogger-escaped-very="very" data-blogger-escaped-without="without" data-blogger-escaped-won="won">

salsa:

1 avacado, diced

1 large tomato, diced

1/2 c. corn (canned or half thawed from frozen)

1 lime, juiced

hot sauce to taste (I used about a teaspoon of valentina)

1/3 of a bunch of cilantro, chopped

corn tortillas, cut into strips and deep friend and salted

or just chips if you're not feeling ambitious

sour cream to top with if desired

Directions:

If making chicken broth, do that first.

-boil chicken with spices and jalepeno

-strain broth so you don't have any floaties

-chop chicken into bite size chunks

NEXT

-In a large pan (I used the same one that I made the broth in) heat oil over medium heat

-add garlic and onions and cook until onions are translucent and starting to brown slightly

-add chicken broth and bring to a boil

-add chicken and simmer for about 10 minutes, while you make the salsa

SALSA

-combine diced tomatoes, avacado, lime juice, hot sauce, corn and cilantro. Season to taste.

DONE!

Serve by spooning the soup in to bowls, then topping each serving with the salsa. Add a dollop of sour cream if desired, then some totilla strips.

Makes enough for two for dinner plus some leftover

Enjoy!

CP