Caldo Xóchitl
Bright, aromatic Mexican chicken soup with crispy tortilla strips, avocado, and a squeeze of lime. Built on rotisserie chicken and simmered broth for speed.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 whole (about 3 cups shredded) rotisserie chicken, shredded
- 6 cups chicken broth
- 1 large poblano pepper
- 1 cup corn kernels (fresh or frozen)
- 1 whole ripe avocado
- 2 large flour tortillas
- 1 whole lime
Instructions
- 1
Cut poblano into thin strips, removing seeds. Slice tortillas into 1/4-inch-wide strips.
- 2
Heat 2 tbsp oil in a large pot over medium-high until shimmering, about 1 minute.
- 3
Add tortilla strips and fry until crispy and golden, about 2 minutes. Transfer to a paper towel.
- 4
Add poblano strips to the same pot and cook until softened and slightly blistered, about 3 minutes.
- 5
Pour in broth and bring to a simmer. Add shredded chicken and corn, then simmer for 5 minutes until broth is fragrant.
- 6
Taste and season with salt and pepper. Ladle into bowls and top with crispy tortilla strips, avocado slices, and a squeeze of lime.
Tools you’ll need
- large pot or Dutch oven
- cutting board
- chef's knife
- wooden spoon
- paper towels
- ladle
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