Description
This Caldo De Pollo recipe is a traditional Mexican chicken soup that features tender chicken pieces simmered with an array of fresh vegetables and Mexican spices. It’s a hearty and comforting meal that’s both nutritious and flavorful, perfect for a wholesome family dinner or whenever you crave a warm bowl of soup.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt, adjust to taste)
- ½ teaspoon black pepper (or more to taste)
- 1 teaspoon dried Mexican oregano
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
Vegetables & Herbs
- ¼ cup chopped cilantro
- 1 ear of 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
To Serve
- Lime juice
- Hot sauce
Instructions
- Prepare the base: Heat the olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add chopped onion, celery, and carrots, sautéing until the onions begin to soften, approximately 3 minutes. Add the garlic and continue cooking for another minute to release its aroma.
- Add liquids and chicken: Pour in the water and tomato sauce. Add the chicken breasts and chicken legs, along with the chicken flavor bouillon cubes. Season with kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken starts to become tender.
- Add vegetables and cilantro: Stir in chopped cilantro, corn pieces, chayote, and potatoes. Continue cooking for 10 minutes, then add the zucchini cubes to the pot.
- Final simmer and seasoning: Taste the soup and adjust salt and pepper as needed. Cover the pot again and let it simmer for an additional 10 minutes. After cooking, turn off the heat and let the soup rest, covered, for 5 minutes to allow flavors to meld.
- Serve: Ladle the caldo into bowls and finish each serving with a drizzle of fresh lime juice and your favorite hot sauce for a zesty kick.
Notes
- This easy Caldo De Pollo is a comforting, traditional Mexican chicken soup packed with nutritious vegetables.
- The recipe uses common pantry staples and fresh produce, making it simple yet flavorful.
- The optional skin on the chicken legs can be included for extra richness or omitted for a leaner dish.
- Adjust the salt and pepper to your preference, especially if using fine salt instead of kosher or sea salt.
- Lime juice and hot sauce added at serving enhance the bright and spicy profile typical to this dish.
Nutrition
- Serving Size: 1 large bowl
- Calories: 225 kcal
- Sugar: 5 g
- Sodium: 1045 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 47 mg
