Caldo Xochitl

You all know we love soup. But lately I've grown a little tired of the same old, same old. So I decided to mix it up, kind of. Don't get me wrong I still made a chicken soup, but it tasted completely different. This recipe is from BudgetBytes.com, one of my all time favorites! Seriously, if you're on a budget then you've got to check out this sight. Everything I've made from it has been super tasty and super cheap!

Anyways Caldo Xochitl is a mexican soup and it's fantastic. It was really easy to make, cost a tiny bit more than just the regular chicken soup we've been eating lately, and by tiny I'm talking not even a dollar more per serving!

Here it is:

1 tbsp olive oil

1 head of garlic

1 onion

1 red pepper

2 skinless bone in chicken breasts

1 lb of tomatoes

2 jalapeno peppers

2 tbsp lime juice

3 bullion cubes

1/4 -1/2 cup of cilantro

1 tsp salt

1/2 tsp pepper

Heat the olive oil, minced garlic, chopped onion and red pepper in a large pot for 5-10 minutes.

Add the two chicken breasts and 6 cups of water. Simmer for 30 minutes. Remove chicken breasts. Shred chicken and return to pot.

While chicken is simmering, dice tomatoes and mix with jalepenos.

After you've returned the shredded chicken to the pot, add tomatoes and jalepenos. Add lime juice. Add bullion. Add chopped cilantro. Mix well, to dissolve the bullion. Simmer for another 5 minutes. Add salt and pepper to taste. Serve with garnishes of fresh cilantro, raw onions and sliced avocados.

Enjoy!

MULUB,

Taylor