Description
Caldo De Pollo is a hearty and comforting Mexican chicken soup featuring a flavorful broth enriched with fresh vegetables, tender chicken, and traditional spices. This recipe balances savory ingredients like tomato sauce, chicken bouillon, and Mexican oregano with vibrant vegetables such as corn, chayote, potatoes, and zucchini, finished with fresh cilantro and a splash of lime juice for brightness.
Ingredients
Scale
Base Ingredients
- 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
Broth and Seasonings
- 9 cups water
- 1 (8 ounces) can tomato sauce
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or ½ tablespoon fine salt)
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
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
- ¼ cup chopped cilantro
For Serving
- 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. Sauté for about 3 minutes until the onions soften. Add the garlic cloves and cook for an additional minute to release their aroma.
- Add liquids, chicken, and spices: Pour in the water and tomato sauce, then add the chicken breasts and chicken legs. Stir in the chicken bouillon cubes, 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 until the chicken starts to become tender.
- Add cilantro and harder vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and diced potatoes. Continue simmering for 10 minutes to soften these vegetables without overcooking them.
- Add zucchini: Add the zucchini cubes to the pot and simmer for an additional 10 minutes. Taste the soup and adjust salt and pepper as needed.
- Rest and serve: Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to meld. Serve hot, ladle into bowls, and top with a drizzle of lime juice and hot sauce according to taste.
Notes
- The key to cooking all the vegetables perfectly without them becoming mushy is to add them in stages based on their cooking times.
- If you prefer skin-on chicken legs, you can keep the skin for added flavor and richness.
- Lime juice and hot sauce are essential finishing touches that brighten the flavors and add a touch of acidity and heat.
- Adjust salt carefully depending on your bouillon’s saltiness and personal taste preferences.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: thirty five
- Cholesterol: 70mg
