Soup are wonderful but are too hot to cook and too hot to eat nine months out of the year. Not wanting our standard vegetable beef soup, this Mexican Chicken Soup was cooked. Using fresh broth as the base, the soup was full of veggies, a little spicy, and full of warm flavors. Modifications Made: In preparation, a whole chicken was boiled for homemade broth and then shredded chicken was added in both dark and light meat for fuller flavor. Squash was added to the veggie mixture and the corn was left out accidentally. Corn's sweetness would add anther element of flavor. True caldo has corn on the cob but that is too messy for my liking. Scaled for Likability: Good Yummy as it was, it will not be added to the T&T List (tried and true list of recipes) as it was too similar to the ever so fabulous chicken tortilla soup already on the list.