Caldo De Pollo Recipe

This EASY Caldo De Pollo recipe is a comforting and authentic Mexican chicken soup. It's loaded with vegetables making it the perfect healthy meal.

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings Servings

Calories 225kcal

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 ounces can tomato sauce
2 large skinless boneless chicken breast
2 chicken legs bone in (skin is optional)
2 chicken flavour bouillon cubes
1 tablespoon kosher or sea salt (if using fine salt, use half the amount) or more to taste
½ teaspoon black pepper or more to taste
1 teaspoon dried Mexican oregano
¼ cup chopped cilantro
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
lime juice and hot sauce for serving.

Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion, celery and carrots. Saute until onions start to soften, about 3 minutes. Add the garlic and cook a minute more.
2 tablespoons olive oil, ¾ medium white or yellow onion, 2 celery sticks, 4 large carrots, 2 garlic cloves
Add the water, tomato sauce, chicken, and spices. Bring to a boil and reduce the heat to a simmer. Cover and cook for about 30 minutes until the chicken starts to soften.
9 cups water, 1 8 ounces can tomato sauce, 2 large skinless boneless chicken breast, 2 chicken legs bone in, 2 chicken flavour bouillon cubes, 1 tablespoon kosher or sea salt (if using fine salt, use half the amount), ½ teaspoon black pepper, 1 teaspoon dried Mexican oregano
Add the cilantro, corn on the cob, chayote and potatoes and cook for 10 minutes. Then add the zucchini.
¼ cup chopped cilantro, 1 chayote, 2 large russet potatoes, 2 medium zucchinis
Taste for salt and pepper and add more if needed. Cover and simmer for 10 more minutes. Turn off the heat and let it sit for 5 more minutes before serving.
Ladle into bowls and drizzle lime juice and hot sauce.

The key to cooking all of the vegetables perfectly without getting them mushy, is to add them at different stages.