I recently posted about the endless soup options one can come up with from simply boiling down a left over chicken carcass. Besides the chocolate custard that I made for my family on Valentines Day, I also roasted a chicken and the next day came up with this delicious and blog worthy soup. The rain is back in Northern CA and having a warm and subtly spicy chicken soup for leftovers has been comforting and yummy!
If you do not have a chicken carcass to boil down, I would sub 4-6 cups of already cooked shredded chicken and 10 cups of chicken broth.
Caldo De Pollo
1 chicken carcass (place in a large soup pot and add enough water to cover, bring to a boil and simmer for 2 hours or until all the meat has fallen off the bone. Pick out the bones and discard. Add another 4-6 cups of water to bring back to a soup-like consistency)
5 carrots, diced
1 red onion, diced
1 14.5oz can diced tomatoes
1 cup Salsa Verde (I like the Trader Joe’s brand)
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Sea salt and black pepper to taste
After you have removed all the bones from the soup pot, add 4-6 more cups of water if needed back to the pot to bring to a soup like consistency. Add all remaining ingredients, mix well and simmer for another 30-45 minutes. Taste and add more seasoning if desired. If you like it spicier kick up the cayenne pepper and cumin!! Top with diced avocado and cilantro!