Mexican Chicken Soup

Name: Mexican Chicken Soup
Ingredients: 3 1/4 pounds Bone-in chicken pieces (drumstick pieces and split breast with skin and bone); 1 pound Fresh cabbage, chopped; 2 Medium potatoes, peeled and cut into chunks; 2 Ears of corn, cut into chunks; 4 to 5 Carrots, small; 1 Large Mexican squash or calabasa; 1 Celery stick, cut into chunks; To taste (for garnish) Fresh cilantro; To taste Granulated onion powder; To taste Garlic powder; To taste Black pepper; To taste Salt; 1 tablespoon + 1 teaspoon Tomato chicken flavored bouillon powder (or chicken flavored bouillon powder); As needed Fresh onion chunks; 3 to 4 cloves Garlic, peeled and mashed; 5 cups Water or chicken broth (low sodium); 1 Jalapeño

17 ingredients · 10 steps · from Simply Mamá Cooks

Ingredients

3 1/4 pounds Bone-in chicken pieces (drumstick pieces and split breast with skin and bone)
1 pound Fresh cabbage, chopped
2 Medium potatoes, peeled and cut into chunks
2 Ears of corn, cut into chunks
4 to 5 Carrots, small
1 Large Mexican squash or calabasa
1 Celery stick, cut into chunks
To taste (for garnish) Fresh cilantro
To taste Granulated onion powder
To taste Garlic powder
To taste Black pepper
To taste Salt
1 tablespoon + 1 teaspoon Tomato chicken flavored bouillon powder (or chicken flavored bouillon powder)
As needed Fresh onion chunks
3 to 4 cloves Garlic, peeled and mashed
5 cups Water or chicken broth (low sodium)
1 Jalapeño

Watch the original video

Steps

Season the chicken with granulated onion powder, garlic powder, black pepper, and salt.
Add 3 to 4 cloves of mashed garlic and fresh onion chunks to the slow cooker along with the seasoned chicken.
Place all the chopped vegetables (cabbage, potatoes, corn, carrots, Mexican squash/calabasa, celery stick) into the slow cooker on top of the chicken mixture.
Add 1 tablespoon of tomato chicken flavored bouillon powder and 1 teaspoon more for extra flavor.
Pour in 5 cups of water or chicken broth.
Place a jalapeño on top (optional).
Cover with a lid and set to high. Cook for approximately 4 to 4 1/2 hours, checking around the three-hour mark to ensure meat is tender.
After about three hours of cooking, stir in the cabbage into the broth and flip everything around slightly.
Continue cooking for another 45 minutes to an hour until all ingredients are cooked through.
Taste the soup and adjust seasoning with salt, pepper, or additional bouillon powder as needed.

Recipe extracted by Foodle from “Slow Cooker CALDO DE POLLO | Mexican Chicken Soup Recipe” by Simply Mamá Cooks. Quantities follow the video and may be approximate — watch the original for technique.