Teresa's Recipes
Chilate Con Pollo
Chilate Con Pollo, a comforting, traditional Honduran chicken soup, is a delightful blend of succulent chicken, hearty vegetables, and an aromatic blend of spices all simmered in a rich, flavorful broth. This dish, reminiscent of home and family gatherings, is perfect for warming up on cooler days or soothing a weary soul. Served with warm corn tortillas and creamy avocado slices, it's a true Central American culinary gem.
Ingredients
- 6 Corn tortillas
- 1, sliced Avocado
- 1 tablespoon Lime juice
- to taste Salt and pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 8 cups Chicken broth
- 1/4 cup, chopped Cilantro
- 2, diced Tomatoes
- 1, diced Green bell pepper
- 2 medium, diced Potatoes
- 2 medium, sliced Carrots
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 1 whole, cut into pieces Chicken
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Heat a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and brown on all sides. Once browned, remove the chicken and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent.
- Add the sliced carrots, diced potatoes, bell pepper, and tomatoes to the pot. Allow the vegetables to cook until they begin to soften.
- Return the browned chicken to the pot. Add the chicken broth, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for approximately 45 minutes. During this time, the chicken will become thoroughly cooked and the flavors will intensify.
- Remove the chicken from the soup and shred it into smaller pieces. Return the shredded chicken to the pot.
- Stir in the chopped cilantro and lime juice. Adjust the seasoning if necessary.
- Serve the Chilate Con Pollo hot. Garnish each serving with a slice of avocado and accompany with a warmed corn tortilla.
Tips
- For a spicier version, add a diced jalapeno or serrano pepper along with the vegetables. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.