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Caldo de Pollo (Mexican Chicken Soup) |
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6 servings: 2 cups per serving Diabetic Exchanges: 2 Meat, Medium Fat, & 3 Vegetables |
| 3- to 4-pound fryer | 1 large onion | |
| 4 carrots | 2 teaspoons salt | |
| 1 medium turnip, peeled and cooked | 1-teaspoon pepper | |
| 4-1/2 quarts water | 3 young squash, chopped into 1/2-inch cubes | |
| 1/2 cup celery | 1 small head cabbage, chopped | |
| 2 cups canned tomatoes | 1 15-oz can (1/2 Lb) hominy, drained | |
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Remove skin from chicken and cut into pieces. Place chicken, carrots, and turnips into large saucepan. Pour in the water. Add celery, cabbage, tomatoes, onion, salt, and garlic. Cover and bring to a boil. Lower heat and allow to simmer until meat is tender. Trim and cut the squash into large pieces or leave whole. Add squash and hominy. Allow to simmer until done. | ||