This Caldo de Pollo recipe gets its flavor from chicken, cumin, tomatoes, and green chiles. Get the recipe from Food & Wine.

Caldo de pollo (chicken soup) at Los Asadores Mexican Grill in Ravenswood comes with a bevy of accoutrements.

3 pounds meaty chicken wing tips or backs and necks, or chicken pieces 12 cups water Cook’s notes: To toast chili, heat a heavy, cast-iron skillet over medium-high heat.

The restaurant uses cooked Mexican red rice in the soup, made by cooking rice in chicken broth and a puree of fresh tomatoes, tomato paste, chopped garlic and onions.

Caldo de pollo Photograph by Angie Mosier “This is the soup that I enjoy eating multiple times a week,” says Eddie Hernandez, the chef of Atlanta favorite fast-casual spot Taqueria del Sol.

Tinga de pollo, also known as Mexican chicken stew, is a fresh dish with a real kick. It is both simple and incredibly delicious! Try it here.

Caldo de pollo quietly dwells on menus at taquerías throughout the city. Pictured here is a bowl from Los Asadores Mexican Grill in North Park.

El Toro's Caldo de Pollo is a great example of what I'm describing. This Mexican chicken soup is packed with squash, zucchini cauliflower, carrots, rice and seasoned shredded chicken in a tangy broth.