Caldo Talpa

Servings: 1 pot

Prep Time: 30 minutes

Total Time: 1 1/2 hours

Source: Wuertz Family

Ingredients

1 whole chicken, cut into pieces (or pieces of legs and thighs)

1 packet of Italian Seasonings Dressing Mix

5 whole peppercorns

5 whole cloves

1 - 2 Tbsp caldo (chicken boullion)

5 carrots, chopped

5 celery, chopped

1 large onion, quartered

white rice

Toppings

shredded cheddar cheese

chopped jalapeno

chopped avocado

fresh lime slices

Directions

Place chicken pieces in soup pot and cover with water. Add remaining ingredients, bring to boil, then simmer for approximately one hour.

Taste half way through cooking time and and more seasoning if necessary. Also, start your rice, whatever amount you will need for your soup.

Remove chicken, let cool, and shred. Discard the bones.

While chicken cools, prepare the toppings. Keep soup simmering.

To serve: Place a bit of rice in a bowl. Add some shredded chicken and the broth over the rice. Top with desired garnishes and a squeeze of lime. Margarita's go well with this dish!