MexicanLunch

Recipe Story

origins & traditions

Caldo de Pollo is a beloved Mexican comfort food that has been passed down through generations. This hearty chicken soup features bone-in chicken pieces simmered in a flavorful broth with carrots, potatoes, zucchini, and corn. Seasoned with garlic, cilantro, and a touch of lime, this one-pot meal delivers authentic Mexican flavors in every spoonful. The long simmering process extracts maximum flavor from the chicken bones, creating a rich, nutritious broth that is both healing and delicious. Traditionally served with fresh lime wedges, chopped cilantro, diced onion, and warm corn tortillas on the side, this caldo is a complete meal that brings families together. Whether you are fighting off a cold or simply craving home-cooked comfort, this Mexican chicken soup delivers authentic taste and nourishment in a single bowl.

Instructions

step by step

0/11 done

Rinse the chicken pieces under cold water and pat dry. Season with salt and pepper.
In a large stockpot, heat olive oil over medium-high heat. Add chicken pieces and brown on all sides, about 8-10 minutes. Remove and set aside.
In the same pot, add diced onions and minced garlic. Sauté for 3-4 minutes until fragrant and translucent.
Return the chicken to the pot and add 8 cups of water. Bring to a boil, then reduce heat to maintain a gentle simmer.
Skim off any foam that rises to the surface during the first 10 minutes of cooking.
Add bay leaves, cumin, and oregano to the broth. Cover partially and simmer for 30 minutes.
Add carrots and potatoes to the pot. Continue simmering for 15 minutes.
Add zucchini and corn to the pot. Simmer for an additional 10 minutes until all vegetables are tender.
Remove chicken pieces and shred the meat, discarding bones and skin. Return shredded chicken to the pot.
Stir in fresh cilantro and squeeze in lime juice. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and serve hot with lime wedges, extra cilantro, diced onion, and warm tortillas.

Caldo de Pollo Mexican Chicken Soup

4.6 (16)

A comforting and nourishing Mexican chicken soup simmered with vegetables, herbs, and tender chicken pieces. This traditional caldo is perfect for a satisfying lunch that warms the soul.

easy

1h 20m

6 servings

Ingredients

0 of 16 checked

Main Ingredients

800 grams chicken-thigh, bone-in, skin-on, cut into pieces
1 pieces onions, diced

Aromatics

4 cloves garlic, minced

Vegetables

3 pieces carrots, peeled and sliced
3 pieces potatoes, peeled and cubed
2 pieces zucchini, sliced into rounds
2 cups corn, fresh or frozen kernels

Herbs

4 tablespoons cilantro, chopped

Seasonings

2 pieces lime, juiced
1 teaspoons cumin, ground
1 teaspoons oregano, dried
2 pieces bay-leaves, whole
2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Cooking

2 tablespoons olive-oil

For Serving

12 pieces tortillas, warmed (optional)

Chef Tips

expert advice

•For a richer broth, use bone-in, skin-on chicken thighs instead of breasts.

•The fat and collagen add incredible depth of flavor.

•You can add other vegetables like cabbage, chayote, or green beans based on preference.

•Some regions add a small amount of rice to make the soup heartier.

•For a spicier version, add sliced jalapeños or serrano peppers.

•The soup tastes even better the next day as the flavors meld together.

•To save time, use a pressure cooker and reduce cooking time to 25 minutes.

•Traditionally, this soup is served with hot corn tortillas for dipping, making it a complete and satisfying meal.

Mexican

⭐ Highly Rated

25 minmedium