Description
Caldo De Pollo is a traditional Mexican chicken soup featuring tender chicken, fresh vegetables, and a rich tomato-infused broth. This comforting and hearty recipe combines aromatic herbs and spices with a medley of vegetables, making it a perfect warm meal for family gatherings or a nourishing weeknight dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 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
Proteins and Liquids
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone in (skin optional)
- 9 cups water
- 1 8-ounce can tomato sauce
Seasonings
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (reduce to ½ tablespoon if using fine salt), or more to taste
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- Lime juice and 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, sautéing until the onions begin to soften, about 3 minutes. Then add the garlic and cook for an additional minute to release its aroma.
- Simmer Chicken and Broth: Pour in the water and tomato sauce. Add the chicken breasts and chicken legs along with the 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 cook through.
- Add Vegetables in Stages: Add the chopped cilantro, corn on the cob pieces, chayote, and potatoes to the pot. Cook for 10 minutes, then add the zucchini. This staged addition helps prevent overcooked, mushy vegetables.
- Final Simmer and Rest: Taste the broth and adjust salt and pepper if needed. Cover the soup and let it simmer for another 10 minutes. Turn off the heat and allow the soup to sit covered for 5 minutes, letting flavors meld and the vegetables finish cooking gently.
- Serve: Ladle the caldo de pollo into bowls and drizzle with fresh lime juice and hot sauce according to taste. Enjoy warm as a satisfying and nourishing meal.
Notes
- Add vegetables at different cooking stages to ensure each cooks perfectly without becoming mushy.
- Using bone-in chicken legs adds deeper flavor to the broth.
- Adjust the salt based on bouillon cube saltiness and personal taste preferences.
- Serve with lime and hot sauce to brighten and spice up the soup.
Nutrition
- Serving Size: 1 large bowl
- Calories: 225
- Sugar: 5g
- Sodium: 1045mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 47mg
