Description
Caldo de Pollo is a traditional Mexican chicken soup packed with flavorful vegetables and aromatic herbs. This hearty and comforting dish features tender chicken simmered in a savory broth enriched with tomato sauce, garlic, and spices. Loaded with fresh ingredients like corn on the cob, chayote, potatoes, and zucchini, it’s a wholesome meal perfect for family dinners or cozy gatherings. Served with a squeeze of lime and hot sauce, this vibrant soup delivers a delicious balance of flavors and textures.
Ingredients
Scale
Base Ingredients
- 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 ounces) can tomato sauce
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone-in (skin optional)
- 2 chicken flavor bouillon cubes
- 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 the aromatics: Heat 2 tablespoons of olive oil in a large heavy-bottomed 5-quart pot over medium heat. Add the chopped onion, celery, and carrots, sautéing until the onions start to soften, about 3 minutes. Then add the garlic and cook for an additional minute to release its fragrance.
- Add liquids and chicken: Pour in 9 cups of water and the 8-ounce can of tomato sauce. Add the skinless boneless chicken breasts and chicken legs (bone-in) to the pot along with 2 chicken flavor bouillon cubes, 1 tablespoon kosher or sea salt, ½ teaspoon black pepper, and 1 teaspoon dried Mexican oregano. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken begins to soften.
- Add first batch of vegetables: Stir in ¼ cup of chopped cilantro, the corn on the cob pieces, chayote cubes, and potato cubes. Continue cooking for an additional 10 minutes to let these vegetables soften while maintaining their texture.
- Add zucchini and finish cooking: Add the zucchini cubes to the pot, then season again to taste with salt and pepper. Cover and simmer for 10 more minutes to cook the zucchini just right. Turn off the heat and let the soup rest, covered, for 5 minutes to enhance the flavors.
- Serve: Ladle the caldo de pollo into bowls and garnish with a generous drizzle of fresh lime juice and your preferred hot sauce for added zest and spiciness. Enjoy it piping hot.
Notes
- The key to perfect vegetable texture is to add them in stages, allowing each type to cook just enough without turning mushy.
- Using a mix of bone-in and boneless chicken adds both rich flavor and tender meat.
- Adjust seasoning to your taste, especially with salt and pepper towards the end of cooking.
- Serve with warm corn tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (~350 grams)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
