Mexican

Cauldo de Pollo 2.0 is for Soup.

Cauldo de Pollo 2.0 takes 20 minutes to prepare.

Cauldo de Pollo 2.0 takes 480 minutes to cook.

Cauldo de Pollo 2.0 makes 20 servings.

The ingredients for Cauldo de Pollo 2.0 are:

16 Ounces Boneless Skinless Chicken - Leg Meat (by BDONOVAN5852)
6 cup, sliced Zucchini
6 cup Squash - Yellow and Zucchini
2 cup, sliced Onions, raw
20 oz Radish, Fresh
7 medium Carrots, raw
4 stalk, large (11"-12" long) Celery, raw
3 cup, chopped Cabbage, fresh
3 tbsp Chili powder
1 tbsp Coriander seed
2 tsp Cumin seed
6 tsp Garlic, Granulated (Dry) (by PATFERGY)
3 tsp, crumbled Bay Leaf
2 tsp Marjoram, dried
1 tbsp Parsley, dried
2 tsp condiments, salt, Himalayan pink (by EXOTEC)
2 tsp Fresh Ground Black Pepper (by BOWENFB50)
1 tsp Oregano, ground
8 tbsp Chosen Foods Avocado Oil
1 tbsp Paprika
4 tsp crushed red pepper flakes (by TORI7HARRISON)
3 serving Vital proteins collagen peptides

Here is how you make Cauldo de Pollo 2.0:

Cut up all ingredients and cover with water. Cook 8 hours on medium heat. Serve hot.Serving Size: makes 20 servingsNumber of Servings: 20Recipe submitted by SparkPeople user MSALVAR6.

The nutritional information for Cauldo de Pollo 2.0 is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 134.4

• Total Fat: 6.7 g
• Cholesterol: 19.0 mg
• Sodium: 531.6 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 3.8 g
• Protein: 8.5 g

Cauldo de Pollo 2.0 is Mexican cuisine.

The dietary needs meet for Cauldo de Pollo 2.0 is Low Carb