Caldo Pollo !!hot!!

The Cuban version is minimalist—almost a therapeutic stock. It features shredded chicken, thin noodles ( fideos ), potatoes, and a heavy dose of sofrito (a sauce of tomatoes, onions, garlic, and cumin). It is rarely spicy.

Instructions:

While the basic recipe for caldo pollo remains the same, there are many variations throughout Latin America. In Mexico, for example, the soup is often made with shredded chicken, vegetables, and rice, while in Colombia, it's served with a sprinkle of cilantro and a squeeze of lime juice. In Peru, the soup is flavored with aji amarillo peppers, which give it a distinctive yellow color and spicy kick. caldo pollo