Caldo de Pollo (Mexican Chicken Soup)

Ingredients

• Chicken leg

  Broilers or fryers, meat only, raw

  8 leg, bone and skin removed or 1.04kg

• Water

  Plain, clean water

  6 cup or 1.42kg

• Red potatoes

  Flesh and skin, raw

  8 potato, small or 1.36kg

• Carrots

  Raw

  4 large or 288g

• Celery

  Raw

  4 stalk, medium or 160g

• Onions

  Raw

  ½ medium or 55g

• Cabbage

  Raw

  ½ head, medium or 454g

• Salt

  Table

  4 tbsp or 72g

• Pepper

  Spices, black

  2 tbsp or 13g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Onion powder

  Spices

  2 tbsp or 14g

• Garlic powder

  Spices

  2 tbsp or 19g

Directions

1. Bring salted water to a boil. Add The Onion And Chicken until it is cooked through.
2. Chop all veggies and add to pot with all seasonings stirring occasionally.
3. Simmer for 20 to 25 minutes until potatoes and veggies are soft. Adjust salt and pepper to taste.
4. Serve Warm, Topped With Cilantro, Avocado And Limes. Enjoy!