Description
Caldo de Pollo recipe made with fresh veggies, tender chicken, and rich flavors. A healthy, hearty soup perfect for any occasion!
Ingredients
- Chicken: For this recipe, I stick to boneless, skinless chicken breasts to keep things light and healthy. To boost the flavor, I throw in a couple of drumsticks too. If you’re craving something richer, feel free to use chicken thighs or wings—skin-on works beautifully for a more indulgent broth.
- Vegetables: The veggie mix is the heart of this dish! I love using carrots, celery, onions, corn on the cob, chayote, potatoes, and zucchini. Of course, you can tweak it to your taste—skip the ones you’re not into or toss in your personal favorites.
- Optional Veggies: For extra variety, you can add cabbage or green beans. And don’t forget the garnishes—lime wedges and creamy avocado are perfect for topping.
- Spices: The flavor profile of this soup is simple but unforgettable. I use a mix of salt, pepper, chicken bouillon, oregano, garlic, and cilantro. Together, these spices create that classic, comforting taste that makes Caldo de Pollo so special.
Instructions
Begin by heating a small amount of oil in a large heavy-bottomed pot (at least 8 quarts) over medium heat. Put in the onions and celery and sauté for about 3 minutes till the onions start to soften and turn slightly transparent. Add garlic and sauté further for 1 minute and fill your kitchen with those lovely aromas.
Give life to the soup by adding water, tomato sauce, chicken, and all the spices – salt, black pepper, chicken bouillon, oregano, and cilantro. Raise the heat until you bring it to a boil, turn down the heat, and let the simmer go on for 30 minutes. When done, the chicken starts to get soft, and all the flavors blend beautifully.
Once the chicken is well on its way to being perfectly tender, it’s time to introduce the veggies. Add the corn on the cob, chayote, potatoes, and a bit more cilantro. Let those cook for about 10 minutes before stirring in the zucchini.
Stir everything well and give it a quick taste test. Does it need more salt? A sprinkle of pepper? Adjust to taste. Let it simmer for another 10 minutes and let all the flavorings blend well. Turn off the fire. Let the soup rest for nearly five minutes before serving.
Ladle the soup into large bowls, so that everybody is able to get a little bit of everything—chicken, vegetables, and the amazing broth. A squirt of lime juice for everyone, and, for those feeling really adventurous, a splatter of hot sauce. Now take a warm tortilla or crusty bread to sit down to pure comfort.
Notes
- For a richer flavor, simmer the soup for longer to allow the ingredients to fully blend.
- Feel free to add extra vegetables such as potatoes or squash for a heartier dish.
- This recipe is ideal for serving with warm tortillas or a side of Mexican rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250-300 calories per serving
- Sugar: 5g
- Sodium: 600-700mg
- Fat: 10-12g
- Saturated Fat: 2-3g
- Unsaturated Fat: 6-8g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 4g
- Protein: 20-25g
- Cholesterol: 50-60mg
Keywords: caldo de pollo, chicken soup, Mexican soup, homemade chicken soup, hearty soup, comfort food, traditional Mexican soup, chicken broth, healthy chicken soup