Description
Caldo De Pollo is a traditional Mexican chicken soup packed with fresh vegetables, tender chicken, and aromatic spices. This hearty, flavorful broth combines a variety of vegetables added in stages to achieve perfect tenderness, making it a comforting and wholesome meal ideal for any season.
Ingredients
Scale
Vegetables
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 1 corn on the cob, cut into 5 pieces
- 1 chayote, cut into 2 inch cubes
- 2 large russet potatoes, cut into 2 inch cubes
- 2 medium zucchinis, cut into 2 inch cubes
- ¼ cup chopped cilantro
Chicken and Broth
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone-in (skin optional)
- 2 chicken flavour bouillon cubes
- 9 cups water
Seasonings and Extras
- 2 tablespoons olive oil
- 1 8-ounce can tomato sauce
- 1 tablespoon kosher or sea salt (use half if using fine salt), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- lime juice (for serving)
- hot sauce (for serving)
Instructions
- Sauté Vegetables: Heat the olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until the onions begin to soften, about 3 minutes. Add the garlic and cook for an additional minute to release its aroma.
- Add Broth and Chicken: Pour in the water and the can of tomato sauce. Add the chicken breasts and chicken legs to the pot along with the chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes until the chicken starts to soften and the flavors meld.
- Add Heartier Vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Continue cooking uncovered for 10 minutes to allow these vegetables to soften without becoming mushy.
- Add Zucchini and Final Simmer: Add the zucchini cubes to the pot. Taste the broth and adjust salt and pepper as needed. Cover and simmer for an additional 10 minutes until all vegetables are tender but still hold their shape.
- Rest and Serve: Turn off the heat and let the soup rest, covered, for 5 minutes. Ladle the caldo de pollo into bowls and serve with a drizzle of fresh lime juice and your favorite hot sauce for added brightness and heat.
Notes
- Adding vegetables at different stages ensures they all cook perfectly without becoming mushy.
- Adjust salt carefully, especially if using fine salt instead of kosher or sea salt.
- You can keep the chicken skin on if you prefer a richer broth, but removing skin reduces fat content.
- Leftover soup tastes great the next day as flavors deepen.
- Serve with warm tortillas or crusty bread to make a complete meal.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: thirty grams
- Cholesterol: 90 mg
