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CALDO DE POLLO (MEXICAN CHICKEN SOUP) 
1 medium cabbage, cut into wedges
1 1/2 lbs. chicken breast
water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini, diced
1 (14 1/2 oz.) can stewed tomatoes, undrained
salt and pepper to taste
1 tbsp. fresh cilantro, chopped
11/2 cups white rice, cooked

Cook chicken over med heat in a large Dutch oven until it is tender. Add water, as needed, to keep chicken covered.

When the chicken will come apart with a fork, add the carrots to the chicken.

Bring to a boil; cover, reduce heat, and simmer 15 minutes, then add the rest of the vegetables and the rice and simmer until the potatoes are tender.

Add cilantro during the last 5 minutes of cooking.

Serve with salsa, if desired.

Submitted by: Shannon Infante
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 Rating: 4.7 / 5 - Reviews: 12
Apr 10, 11:26 AM
Louis (Texas) says:
Nov 26, 3:51 PM
Lauro (United States) says:
Oct 8, 12:20 PM
Kimmbo (California) says:
Apr 12, 11:14 PM
Mar (California) says:
Oct 23, 11:44 AM
Nolan Dishongh (Texas) says:
Oct 18, 11:54 PM
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Jun 7, 7:45 PM
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Dec 7, 5:28 PM
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Nov 26, 10:05 AM
Becky1475 (Utah) says:
Nov 17, 10:43 AM
Raven (United States) says:
Dec 21, 5:57 PM
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Sep 7, 6:15 PM
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