Mexican · Lunch · Dinner
Caldo de Pollo
A comforting Mexican chicken soup with tender shredded chicken and chunky vegetables in a light, herby broth, brightened with fresh lime and cilantro. It is wholesome and filling without being heavy.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 6
Calories come from: Carbs 42% · Fat 19% · Protein 39%
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Ingredients
For 6 servings- 700 g (about 8 thighs)boneless skinless chicken thighs
- 10 1/2 cups2,500 gwater
- 1 medium150 gwhite onion
- 4 cloves12 ggarlic
- 1 large180 gtomato
- 2 leavesbay leaves
- 1 tspdried Mexican oregano
- 1 1/2 tsp9 gsalt
- 1/2 tspground black pepper
- 3 medium180 gcarrots
- 2 medium300 gpotatoes
- 2 stalks80 gcelery
- kernels from 2 ears (about 1 1/3 cups)200 gcorn kernels
- 2 medium400 gzucchini
- 1/4 small head250 ggreen cabbage
- 1/2 bunch20 gfresh cilantro
- 2, cut into wedges130 glimes
- 1 small6 gserrano chile (optional)
Steps
- 1
Cut the onion in half; finely chop one half and leave the other half whole.
- 2
Peel the garlic cloves and quarter the tomato.
- 3
Put the chicken, water, whole onion half, garlic, tomato, bay leaves, oregano, salt and pepper in a large pot.
- 4
Bring to a boil over high heat, then lower to a gentle simmer.
- 5
Simmer uncovered for 25 minutes, skimming off any foam, until the chicken reaches 74 °C / 165 °F inside.
- 6
Meanwhile, peel the carrots and cut into thick rounds; cut the potatoes into large chunks; slice the celery.
- 7
Cut the zucchini into thick half-moons and the cabbage into wedges or large pieces.
- 8
Lift out the chicken and set aside; remove and discard the onion half, tomato skins and bay leaves.
- 9
Add the carrots, potatoes and celery to the broth and simmer for 10 minutes.
- 10
Add the corn, zucchini and cabbage and simmer for 10 more minutes until all the vegetables are tender.
- 11
Shred the chicken with two forks and return it to the pot to heat through for 2 minutes.
- 12
Taste and add more pepper if needed; let the lime at the table bring extra brightness instead of more salt.
- 13
Chop the cilantro and thinly slice the serrano chile, if using.
- 14
Ladle into bowls and top with the chopped onion, cilantro and chile, with lime wedges for squeezing.
Swaps, storage and make-ahead
Swaps
- Use bone-in, skin-on chicken pieces for a richer broth, then remove the skin before shredding if you want it lighter.
- Swap the zucchini for chayote, a common choice in Mexican caldo that holds its shape well.
- Leave out the serrano chile or serve it on the side to keep the soup mild for kids.
- Use frozen corn kernels instead of fresh ears to make shopping easier.
Storage
Refrigerate leftovers in airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. It can be frozen, but the potatoes and zucchini turn soft and grainy, so it is best refrigerated rather than frozen.
Make ahead
Chop the carrots, potatoes, celery and cabbage up to a day ahead and keep them chilled, with the potatoes covered in water. You can also cook the broth and chicken a day ahead, chill them, then add the vegetables when reheating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Celery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (852 g) | Per 100 g | |
|---|---|---|
| Calories | 271 kcal | 32 kcal |
| Protein | 27.7 g | 3.3 g |
| Carbohydrates | 29.6 g | 3.5 g |
| of which sugars | 9.4 g | 1.1 g |
| Fiber | 6.1 g | 0.7 g |
| Fat | 5.8 g | 0.7 g |
| of which saturated | 1.5 g | 0.2 g |
| Sodium | 767 mg | 90 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
