Description
Caldo De Pollo is a comforting traditional Mexican chicken soup rich with fresh vegetables, herbs, and tender chicken simmered to perfection in a flavorful broth. This hearty and nutritious dish blends a medley of carrots, celery, corn, potatoes, chayote, and zucchini with tender chicken breasts and legs, seasoned with oregano, cilantro, and a touch of tomato sauce. Served with lime juice and hot sauce, it offers a vibrant, wholesome meal perfect for any occasion.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons olive oil
- 3/4 medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or half for fine salt), or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- 1/4 cup chopped cilantro
Chicken
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone-in (skin optional)
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 Vegetables: Heat the olive oil in a large heavy-bottomed 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 aroma.
- Add Broth and Chicken: Pour in the water and tomato sauce. Add the chicken breasts and legs along with the chicken flavor bouillon cubes, kosher salt, black pepper, and Mexican oregano. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for about 30 minutes until the chicken begins to soften and infuse the broth.
- Add Root Vegetables and Corn: Stir in the chopped cilantro, corn pieces, chayote, and potatoes. Let the soup simmer uncovered for 10 minutes to allow these vegetables to cook without becoming mushy.
- Add Zucchini: Add the zucchini next and cook covered for another 10 minutes. This staged addition ensures all vegetables are tender but maintain their texture.
- Season and Rest: Taste the soup and adjust salt and pepper as needed. Cover and simmer for an extra 10 minutes. Then turn off the heat and let the soup rest with the lid on for 5 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and serve with fresh lime juice and hot sauce on the side for added brightness and heat as desired.
Notes
- Add vegetables at different stages to ensure even cooking and avoid mushy textures.
- Use bone-in chicken legs for extra flavor, but skin can be omitted for a lighter soup.
- Adjust salt carefully depending on the type of salt used and personal taste preference.
- Lime juice and hot sauce served on the side allow customization of flavor intensity.
Nutrition
- Serving Size: 1 large bowl (approx. 1.5 cups)
- 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
