Description
Caldo De Pollo is a traditional Mexican chicken soup that’s hearty and comforting, featuring tender chicken pieces, fresh vegetables, and a flavorful broth infused with tomato sauce, garlic, and Mexican oregano. Perfect for a wholesome family meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- ¾ 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 flavour bouillon cubes
- 1 tablespoon kosher or sea salt (if using fine salt, use half the amount)
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
Chicken
- 2 large skinless boneless chicken breast
- 2 chicken legs bone in – skin optional
Vegetables
- 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
To Serve
- Lime juice
- Hot sauce
Instructions
- Prepare the base: 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 begin to soften, about 3 minutes. Add the garlic and cook for an additional minute to release its aroma.
- Add liquids and chicken: Pour in the 9 cups of water and the 8-ounce can of tomato sauce. Add the two chicken breasts and two chicken legs, along with the chicken bouillon cubes, kosher 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 heartier vegetables and cilantro: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potato cubes. Cook uncovered for 10 minutes so these vegetables soften without becoming mushy.
- Add zucchini and finish cooking: Add the zucchini cubes to the pot. Taste and adjust salt and pepper as needed. Cover and simmer for another 10 minutes until all vegetables and chicken are tender.
- Rest and serve: Turn off the heat and let the soup sit covered for 5 minutes to allow flavors to meld. Ladle into bowls and serve with lime juice and hot sauce drizzled on top to taste.
Notes
- Add vegetables at different times to prevent them from becoming mushy; start with heartier vegetables like potatoes and corn before adding softer ones like zucchini later.
- You can use skin-on chicken legs according to preference; skin adds more flavor but also fat.
- Adjust salt according to your bouillon cubes’ saltiness and personal taste.
- For a spicier soup, add jalapeños or a pinch of chili powder when adding spices.
- This soup stores well and tastes even better the next day as flavors develop further.
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 85 mg
