Description
Caldo De Pollo is a comforting Mexican chicken soup full of hearty vegetables, tender chicken, and a flavorful broth. This traditional recipe simmers fresh ingredients to create a rich and satisfying dish perfect for family meals or cozy gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- ¾ medium white or yellow onion – chopped
- 2 celery sticks – chopped
- 4 large carrots – sliced
- 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
Proteins and Broth
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone in (skin optional)
- 2 chicken flavor bouillon cubes
- 9 cups water
- 1 8-ounce can tomato sauce
Seasonings and Garnishes
- 1 tablespoon kosher or sea salt (if using fine salt, use half the amount), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- ¼ cup chopped cilantro
- Lime juice and hot sauce for serving
Instructions
- Prepare the aromatics: 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 start to soften, about 3 minutes. Add the garlic and cook for an additional minute to release its aroma.
- Add liquids and chicken: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil.
- Simmer the chicken: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes until the chicken begins to soften and become tender.
- Add vegetables in stages: Add the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Continue cooking for 10 minutes to begin softening these vegetables. Then add the zucchini cubes to prevent overcooking.
- Final simmer and seasoning: Taste the broth and adjust salt and pepper as needed. Cover and simmer for another 10 minutes until all vegetables are tender but not mushy. Then turn off the heat and let the soup rest for 5 minutes before serving.
- Serve: Ladle the caldo de pollo into bowls, and garnish with a generous drizzle of lime juice and hot sauce according to taste. Serve hot to enjoy the comforting flavors.
Notes
- Adding vegetables in stages ensures each one cooks perfectly without becoming mushy.
- Chicken legs with skin add more flavor but can be omitted for leaner soup.
- Adjust salt according to your bouillon’s saltiness.
- Use fresh lime juice for the best flavor contrast at serving.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 bowl (approximately 350 grams)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
