Description
Caldo De Pollo is a traditional Mexican chicken soup packed with hearty vegetables and rich flavors. This comforting recipe features tender chicken breasts and legs simmered with aromatic vegetables, herbs, and spices, creating a nourishing and satisfying meal. Served with a squeeze of lime and hot sauce, it’s perfect for family dinners or cozy gatherings.
Ingredients
Scale
Broth and Chicken
- 2 tablespoons olive oil
- ¾ medium white or yellow onion – chopped
- 2 celery sticks – chopped
- 4 large carrots – chopped
- 2 garlic cloves – whole or minced
- 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
- 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt)
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
Vegetables and Garnish
- ¼ cup chopped cilantro
- 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
- Lime juice for serving
- Hot sauce for serving
Instructions
- Heat and sauté vegetables: 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 until fragrant.
- Add liquids, chicken, and spices: Pour in the water and tomato sauce. Add the chicken breasts, chicken legs, bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes until the chicken begins to soften and cook through.
- Add cilantro and first vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Cook uncovered for 10 minutes to allow these vegetables to soften without becoming mushy.
- Add zucchini and finish cooking: Add the zucchini cubes to the pot. Taste the broth and adjust salt and pepper if needed. Cover again and simmer for another 10 minutes until all vegetables are tender and chicken is fully cooked.
- Rest and serve: Turn off the heat and let the soup sit covered for 5 minutes to enrich the flavors. Ladle the caldo into bowls and serve with fresh lime juice and hot sauce to taste.
Notes
- Adding vegetables in stages helps ensure they all cook evenly and maintain texture without becoming mushy.
- Using bone-in chicken legs adds extra depth and flavor to the broth.
- Lime juice and hot sauce provide a bright, spicy finish—add according to personal preference.
- Feel free to substitute chayote with other similar vegetables like green squash if unavailable.
- Adjust salt levels depending on the saltiness of bouillon cubes or broth used.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
