Caldo de Pollo (Mexican Chicken Soup)
Ingredients
For the broth:
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1 whole chicken (about 3–4 lbs), cut into pieces, skin-on for flavor
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12 cups water
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1 medium onion, halved
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4 cloves garlic, smashed
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2 bay leaves
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1 tbsp salt (adjust to taste)
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1 tsp whole black peppercorns
For the vegetables:
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3 medium carrots, peeled and cut into chunks
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2 medium zucchinis (calabacitas), cut into thick rounds
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2 ears of corn, cut into halves or thirds
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2 medium potatoes, peeled and quartered
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1/2 small cabbage, cut into wedges
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1–2 celery stalks, cut into large pieces
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1 large tomato, diced (or 1/2 cup tomato puree)
Garnishes (optional but highly recommended):
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Chopped cilantro
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Fresh lime wedges
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Sliced avocado
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Warm corn tortillas or rice on the side
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Chopped white onion
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Jalapeño or serrano slices
Instructions
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Make the broth:
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In a large stockpot, combine chicken, water, onion, garlic, bay leaves, salt, and peppercorns.
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Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
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Simmer for 30–40 minutes, until chicken is cooked and tender.
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Add vegetables:
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Remove onion and bay leaves from the broth.
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Add carrots, potatoes, celery, corn, and tomato. Simmer for about 10 minutes.
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Add zucchini and cabbage, and cook for another 10 minutes, or until all vegetables are tender but not mushy.
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Adjust seasoning:
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Taste the broth and adjust salt as needed.
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For a deeper color and flavor, you can stir in 1–2 tsp of chicken bouillon powder (optional).
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Serve:
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Ladle chicken, vegetables, and broth into large bowls.
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Garnish with cilantro, lime juice, and avocado slices.
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Serve with warm corn tortillas or a side of rice for soaking up the flavorful broth.
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💡 Tips:
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If you prefer, shred the chicken off the bone before serving for easier eating.
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A dash of chipotle or a spoonful of salsa in your bowl can give it a spicier kick.
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This soup tastes even better the next day as the flavors meld together.
