Description
Caldo De Pollo is a comforting Mexican chicken soup featuring tender chicken, hearty vegetables, and vibrant flavors from cilantro, lime, and Mexican oregano. This wholesome recipe combines sautéed aromatics, simmered chicken, and carefully timed additions of fresh vegetables to create a nutritious and satisfying meal perfect for any day.
Ingredients
Scale
Aromatics and 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
Broth and Chicken
- 9 cups water
- 1 8-ounce can tomato sauce
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
- 2 chicken flavor 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
- ¼ cup chopped cilantro
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
To Serve
- Lime juice
- Hot sauce
Instructions
- Sauté Aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, celery, and whole carrots. Sauté for about 3 minutes until the onions start to soften. Add the garlic and cook for an additional minute to release its aroma.
- Add Broth Ingredients: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken flavor bouillon cubes, kosher salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes, allowing the chicken to start softening and flavors to meld.
- Cook Initial Vegetables: Add the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes to the pot. Simmer uncovered for 10 minutes, letting the vegetables begin to soften while retaining some texture.
- Add Zucchini: Stir in the zucchini cubes and continue to simmer, covered, for another 10 minutes. Taste the broth and adjust salt and pepper as needed for seasoning.
- Rest and Serve: Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to settle. Ladle the Caldo De Pollo into bowls and serve with a drizzle of fresh lime juice and your favorite hot sauce for added zest.
Notes
- Adding vegetables in stages prevents them from becoming mushy and ensures perfect texture.
- Using bone-in chicken legs adds deeper flavor to the broth, but skin can be removed to reduce fat.
- Feel free to adjust the spice level by varying the amount of hot sauce served on the side.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
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
