Description
Caldo De Pollo is a traditional Mexican chicken soup packed with vibrant vegetables and rich flavors. This comforting recipe combines tender chicken pieces simmered in a savory broth with hearty potatoes, corn, and fresh herbs, making it a wholesome and satisfying 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 flavour bouillon cubes
- 1 tablespoon kosher or sea salt (if using fine salt, use half the amount)
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- ¼ cup chopped cilantro
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone in (skin optional)
Vegetables
- 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
For Serving
- Lime juice
- Hot sauce
Instructions
- Sauté 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. Add the chicken breasts and legs along with the chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Chicken: Cover the pot and let it simmer gently for about 30 minutes until the chicken starts to soften and the flavors meld.
- Add Vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote, and potatoes. Continue cooking for 10 minutes to allow the vegetables to soften.
- Add Zucchini and Adjust Seasoning: Add the zucchini cubes and cook for another 10 minutes. Taste the broth and adjust salt and pepper as needed.
- Rest Before Serving: Turn off the heat and let the soup sit covered for 5 minutes to deepen the flavors before serving.
- Serve: Ladle the soup into bowls and garnish with fresh lime juice and hot sauce to taste for a bright and spicy finish.
Notes
- This EASY Caldo De Pollo recipe delivers a warm and authentic taste of Mexican home cooking.
- The soup is loaded with nutritious vegetables, making it a healthy and filling meal option.
- Adjust the salt to taste, especially if using different types of salt to avoid over-seasoning.
- Skin on chicken legs can be left on or removed based on preference for richer flavor or leaner soup.
- For extra depth, feel free to add other vegetables like green beans or cabbage if desired.
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
