Caldo De Pollo Recipe

Discover a cozy bowl of Pollo Soup Mexican Chicken infused with the vibrant flavors of wholesome vegetables and tender chicken. This recipe masterfully combines rich broth and fresh ingredients to create a comforting meal that embodies the spirit of a true Mexican Style Chicken Soup experience, perfect for a fulfilling meal any time.

I love cooking up a big bowl of Caldo de Pollo that warms you from the inside out. This recipe is all about using real ingredients to create a nutritious meal.

I start with 2 lbs of chicken pieces that have bones and skin on to bring extra flavor and protein. Then I simmer it in 12 cups of water with a chopped large white onion and 4 minced garlic cloves, which really boost the broth’s flavor.

I add in 3 large carrots and 3 medium red potatoes to provide vitamins and minerals, plus 2 chopped celery stalks for extra crunch. I also toss in 2 ears of corn and 1 sliced zucchini to round out the veggies.

A bay leaf and 1 tsp of dried oregano give it that authentic Mexican taste. This Mexican Caldo de Pollo is a hearty, nourishing soup that not only tastes amazing but is loaded with nutrition, making it a perfect Mexican Chicken Soup for any day.

Why I Like this Recipe

I really like this recipe because it makes me feel warm and cozy every time i make it. The mix of tender chicken and a bunch of veggies creates a hearty, healthy meal thats perfect for a rainy day. Plus, the recipe is really simple to follow so even when i’m in a rush i can put it together without any fuss. I also enjoy how i can tweak the salt and pepper or even toss in extra spices if i feel like changing things up a bit.

Ingredients

• Chicken pieces: Rich protein, intense flavor; adds heartiness and a savory base to the soup.
• Carrots: Provide fiber and vitamins, naturally sweetening the broth with a vibrant color.
• Corn: Offers slight sweetness and crunch, enriched with dietary fiber and refreshing taste.
• Tomato: Imparts tang and vitamins, balancing the soup with a bright, acidic note.
• Zucchini: Provides moisture and delicate nutrients, adding subtle texture to the hearty mixture.
• Onion and Garlic: Build a fragrant, flavorful foundation while offering antioxidants and health benefits.
• Herbs: Bay leaf and oregano bestow an earthy aroma and subtle spice to the broth.

Ingredient Quantities

• 2 lbs chicken pieces (bone in, skin on) – about 8 pieces total
• 12 cups water
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 3 large carrots, peeled and cut into chunks
• 3 medium red potatoes, peeled and cubed
• 2 celery stalks, chopped
• 2 ears of corn, cut into thirds
• 1 small zucchini, sliced into rounds
• 1 tomato, quartered (optional)
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

How to Make this

1. In a large pot, add the chicken pieces, 12 cups of water, chopped onion, minced garlic, bay leaf, dried oregano, and a pinch of salt and pepper. Bring it all to a boil.

2. Once boiling, lower the heat to a simmer and let the broil cook for about 20 minutes.

3. Skim any foam off the top if necessary so your broth stays clear.

4. Add the carrots, red potatoes, and celery into the pot and simmer for another 10 minutes.

5. Now toss in the ears of corn, cut into thirds, and the zucchini slices. Give it a gentle stir.

6. If you want some extra tang, add the quartered tomato at this point.

7. Let everything simmer for another 15-20 minutes or until the vegetables and chicken are tender.

8. Taste and adjust the salt and pepper as needed.

9. Remove the chicken pieces if you want to shred them before putting them back in the soup for a smoother broth finish.

10. Ladle the caldo into bowls and garnish with chopped fresh cilantro. Enjoy!

Equipment Needed

1. A large stockpot
2. A stove
3. A cutting board
4. A sharp knife
5. A measuring cup
6. A wooden spoon for stirring
7. A ladle for serving
8. A bowl for shredding the chicken (optional)

FAQ

Caldo De Pollo Recipe Substitutions and Variations

• Instead of bone-in, skin-on chicken pieces, you could use boneless chicken thighs if you’re looking for a lighter broth.
• If you can’t find red potatoes, Yukon Gold potatoes work just as well in absorbing all the flavors.
• You can swap the zucchini with yellow squash if that’s more available or cheaper at the store.
• Fresh cilantro can be replaced with flat-leaf parsley if you’re not too keen on the strong cilantro taste.

Pro Tips

1. Try searing the chicken pieces in a little oil before simmering it all together. It really boosts the flavor of the broth and makes it taste richer overall.

2. Keep an eye on the timing when you add your veggies. Some pieces like the carrots need more time than the zucchini so adding them at different times prevents everything from turning into mush.

3. Give the soup a little extra zing by stirring in a squeeze of lime juice or a splash of hot sauce right before serving. It helps brighten the overall flavor and makes the dish feel more balanced.

4. Always taste as you go and adjust the salt and pepper, cause sometimes the broth might already be on the salty side. Being careful with the seasoning can make all the difference.