Description
Caldo de Pollo is a comforting and hearty Mexican chicken soup loaded with fresh vegetables and aromatic spices. This wholesome soup features tender chicken breasts and legs simmered with onion, celery, carrots, garlic, and flavorful seasonings, enhanced with a touch of tomato sauce and Mexican oregano. Vegetables like corn, chayote, potatoes, and zucchini are added in stages to ensure perfect texture. Served with lime juice and hot sauce for a zesty finish, this traditional chicken broth soup is perfect for any occasion.
Ingredients
Scale
Base and Meat
- 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-ounce can tomato sauce
- 2 large skinless boneless chicken breasts
- 2 chicken legs, bone-in (skin optional)
Seasonings
- 2 chicken flavor bouillon cubes
- 1 tablespoon kosher or sea salt (or half if using fine salt), plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 teaspoon dried Mexican oregano
- ¼ cup chopped cilantro
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
To Serve
- 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 until the onions start to soften, about 3 minutes. Add the garlic and cook for 1 more minute, stirring occasionally to prevent burning.
- Add liquids and chicken: Pour in the water and tomato sauce. Add the chicken breasts and legs along with the chicken bouillon cubes, salt, black pepper, and dried Mexican oregano. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer. Cover the pot and cook for about 30 minutes, or until the chicken begins to soften.
- Add first set of vegetables: Stir in the chopped cilantro, corn on the cob pieces, chayote cubes, and potatoes. Cover and cook for an additional 10 minutes, allowing these vegetables to soften.
- Add zucchinis and finish cooking: Add the zucchini cubes to the pot. Taste the broth and adjust salt and pepper as needed. Cover and simmer for 10 more minutes to cook the zucchini perfectly without mushiness.
- Rest and serve: Turn off the heat and let the soup sit covered for 5 minutes to meld the flavors. Ladle the soup into bowls and serve with lime juice and hot sauce on the side for added zest and spice.
Notes
- The key to perfectly cooked vegetables is adding them at different times based on their cooking duration to avoid mushiness.
- Using bone-in chicken legs adds deeper flavor to the broth, but skin can be removed for a leaner soup.
- Adjust salt and pepper to taste after vegetables are added as their flavors can alter seasoning needs.
- Fresh Mexican oregano is preferred for authentic flavor but dried works well too.
- Serving with fresh lime juice brightens the soup and hot sauce adds a spicy kick, tailor these condiments to your preference.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
