Description
Caldo de Pollo is a traditional Mexican chicken soup that features tender chicken pieces simmered with aromatic vegetables, Mexican oregano, and fresh cilantro. This hearty and flavorful soup includes a medley of root and summer vegetables such as corn, chayote, potatoes, and zucchini. It’s a comforting dish perfect for any season, served with lime juice and hot sauce to brighten the flavors.
Ingredients
Scale
Vegetables & Herbs
- ¾ medium white or yellow onion, chopped
- 2 celery sticks, chopped
- 4 large carrots
- 2 garlic cloves, whole or minced
- 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
Proteins
- 2 large skinless boneless chicken breasts
- 2 chicken legs bone-in (skin optional)
Liquids & Seasonings
- 2 tablespoons olive oil
- 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
- ½ teaspoon black pepper, or more to taste
- 1 teaspoon dried Mexican oregano
- Lime juice (for serving)
- Hot sauce (for serving)
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 begin to soften, about 3 minutes. Then add the garlic and cook for another 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 is tender and the broth is infused with flavor.
- Add Root Vegetables and Corn: Stir in the chopped cilantro, corn pieces, chayote, and potatoes. Let the soup simmer uncovered for 10 minutes, allowing these vegetables to cook through but retain their structure.
- Add Zucchini: Add the zucchini pieces to the pot, cover, and cook for an additional 10 minutes. This staged approach ensures that all vegetables are tender yet maintain individual textures.
- Season and Rest: Taste the soup and adjust the salt and pepper as needed. Cover the soup and simmer for another 10 minutes to meld flavors. Then turn off the heat and let the soup rest, covered, for 5 minutes before serving.
- Serve: Ladle the soup into bowls and serve with fresh lime juice and hot sauce on the side for those who want an added tangy brightness and some heat.
Notes
- Adjust the salt and pepper according to your taste preferences.
- Use bone-in chicken legs for richer flavor, skin can be removed to reduce fat.
- Adding lime juice at serving brightens the overall flavor of the soup.
- Hot sauce is optional, depending on spice tolerance.
- For a richer broth, some prefer to brown the chicken slightly before simmering.
- Leftovers reheat well and flavors deepen with time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
