Description
Caldo De Pollo is a hearty Mexican chicken soup featuring tender chicken, fresh vegetables, and aromatic spices simmered to perfection. This comforting dish combines sautéed aromatics, rich tomato sauce, and an array of vegetables added at different stages to preserve their texture, finished with fresh lime juice and hot sauce for a vibrant flavor.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- ¾ medium white or yellow onion – chopped
- 2 celery sticks – chopped
- 4 large carrots – sliced or chopped
- 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
Chicken and Broth
- 9 cups water
- 1 8 ounces can tomato sauce
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone in (skin optional)
- 2 chicken flavour bouillon cubes
Seasonings
- 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
To Serve
- lime juice
- hot sauce
Instructions
- Heat and Sauté 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.
- Add Liquids, Chicken and Spices: Pour in the water and tomato sauce. Add the chicken breasts and chicken legs along with the chicken bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to soften.
- Add Vegetables in Stages: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Cook these for 10 minutes to allow them to partially soften. Then add the zucchini cubes and continue cooking.
- Final Simmer and Seasoning: Taste the broth for salt and pepper and adjust seasoning as needed. Cover again and simmer for an additional 10 minutes to finish cooking the zucchini and let flavors meld. Turn off the heat and let the soup sit covered for 5 minutes before serving.
- Serve with Garnishes: Ladle the caldo de pollo into bowls and drizzle fresh lime juice and hot sauce on top to add bright acidity and heat according to personal preference.
Notes
- Adding vegetables in stages prevents overcooking and keeps each vegetable’s texture perfect.
- You can use skin-on chicken legs if preferred, adjust cooking time slightly to ensure doneness.
- Adjust salt quantity to preference or substitute bouillon cubes with homemade chicken stock for a cleaner flavor.
- For extra depth, sauté the garlic minced instead of whole for more aroma.
- Serve with warm corn tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 350 ml)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
