Caldo de Pollo
A heartwarming Mexican chicken soup brimming with tender chicken and chunky vegetables like corn, carrots, and potatoes. This nourishing, one-pot meal is pure comfort, especially when served with a squeeze of fresh lime.
For 4 servings
5 steps. 50 minutes total.
- 1
Sauté the aromatics
- a.Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 2
Cook the chicken and create the broth
- a.Add the chicken pieces to the pot along with 8 cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface for a clearer broth. Cover partially and let it simmer for 20-25 minutes, until the chicken is cooked through.
- 3
Add the vegetables
- a.Add the carrots, celery, potatoes, and corn rounds to the pot. Return to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
- 4
Shred the chicken and finish the soup
- a.Carefully remove the cooked chicken pieces from the pot and set them on a cutting board to cool slightly. Once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot. Add the chopped zucchini and cilantro. Simmer for another 5 minutes, just until the zucchini is tender-crisp.
- 5
Step 5
- a.Serve. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the Caldo de Pollo into bowls, making sure each serving gets plenty of chicken, vegetables, and broth. Serve hot with lime wedges on the side for squeezing over the soup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in chicken is essential for a rich, flavorful broth. Don't skip it!
- 2For the clearest broth, be diligent about skimming the foam that forms when the chicken first comes to a boil.
- 3Don't add the zucchini until the very end, or it will become mushy.
- 4Serve with a side of cooked rice, warm corn tortillas, or sliced avocado for a more filling meal.
- 5Caldo de Pollo freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months.
Adapt it for your goals.
Spicy
Add one whole jalapeño or serrano chili to the pot along with the chicken to infuse the broth with a gentle heat. Remove it before serving.
quickQuick
For a faster version, use 1 lb of boneless, skinless chicken thighs (cut into chunks) and 6 cups of store-bought chicken broth. Simmer time can be reduced.
low carbLow carb
Omit the potatoes and corn. Add more low-carb vegetables like green beans, cabbage, or cauliflower florets.
healthyHealthy
To reduce fat, you can remove the skin from the chicken before cooking. The bones will still provide plenty of flavor for the broth.