Description
Caldo de Pollo, or Mexican chicken soup, is a comforting, hearty dish that’s perfect for any occasion. Made with tender chicken, fresh vegetables, and simple seasonings, this warming soup is packed with flavor and nutrition. It’s a family favorite served with cilantro, lime, or your preferred toppings.
Ingredients
Units
Scale
Chicken and Broth
- 6 boneless, skinless chicken thighs (or your favorite chicken pieces)
- 8 cups water
- 1 medium onion, quartered
- 1 jalapeño pepper, seeded and halved
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oregano
Vegetables
- 3 Roma tomatoes
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 3 ears corn, halved
- 2 large russet potatoes, peeled and chopped
Optional Garnish
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Chicken Broth
Heat 8 cups of water in a large pot over medium-high heat. Add the chicken thighs, onion, jalapeño, garlic, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes until the chicken is cooked through. - Blend the Broth Base
Remove 1 cup of the hot broth and pour it into a blender. Using a small strainer, remove the onion, jalapeño, and garlic from the pot and place them into the blender as well. Add the chicken bouillon powder, oregano, and Roma tomatoes. Blend until smooth to create a rich puree. - Shred the Chicken
Carefully remove the cooked chicken from the pot and shred it using two forks. Set the shredded chicken aside. - Cook the Vegetables
Return the shredded chicken to the pot along with the blended puree. Add the chopped carrots, celery, corn, and potatoes. Cover the pot and gently boil the soup until the vegetables are tender, about 10-15 minutes. - Serve
Serve the caldo de pollo hot, topped with fresh cilantro and a squeeze of lime juice. You can also pair it with hot sauce, tortillas, or Mexican rice for a complete meal.
Notes
- For added flavor, roast the tomatoes and garlic before blending them into the puree.
- You can customize the vegetable mix by adding zucchini or green beans.
- If you prefer extra spice, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for long-term storage.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
