Description
This authentic Caldo De Pollo recipe is a comforting Mexican chicken soup packed with tender chicken pieces and a variety of fresh vegetables. Simmered to perfection with traditional spices and served with lime juice and hot sauce, it offers a hearty, flavorful, and nutritious meal perfect for any occasion.
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-ounce 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 (adjust to taste)
- 1 teaspoon dried Mexican oregano
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
Vegetables and Herbs
- ¼ cup chopped cilantro
- 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
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 the chopped onion, celery, and carrots and sauté until the onions begin to soften, approximately 3 minutes. Add the garlic and cook for an additional minute to release its fragrance.
- Cook the Chicken: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken starts to soften and flavors meld.
- Add Vegetables and Herbs: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Continue cooking uncovered for 10 minutes. Then add the zucchini cubes to the pot.
- Final Simmer and Seasoning: Taste the soup and adjust the salt and pepper as needed. Cover and simmer for an additional 10 minutes to ensure all vegetables are tender. Turn off the heat and let the soup rest for 5 minutes to enhance flavor.
- Serve: Ladle the caldo de pollo into bowls and drizzle with fresh lime juice and hot sauce to taste for a tangy and spicy finish.
Notes
- This easy Caldo De Pollo recipe is a comforting and authentic Mexican chicken soup that is both hearty and healthy.
- Adjust salt and spices to your preference for an ideal personalized flavor.
- The soup is loaded with a variety of fresh vegetables, making it a nutritious and filling meal.
- Use skin-on chicken for richer broth flavor, or skinless for a lighter version.
- Leftovers keep well and flavors deepen when reheated.
Nutrition
- Serving Size: 1 large bowl (~1.5 cups)
- 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
