Caldo de Pollo or Chicken soup with vegetables is always a wonderful way to make the tummy happy. There are a million gazillion ways to make chicken soup with vegetables out there. And I make chicken soup with vegetables about that many different ways too! One thing is for sure, is…this particular recipe is filling and will make your heart and tummy happy. Happy Friday Y’all!!!
In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper.
Add onion, carrots, tomato, squash, potatoes.
Stir until mixed well.
Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender.
Cooking slow and low is always the key to a great soup! Enjoy!
Meat and Potatoes, what could be better? Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos. This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas. Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.