Caldo de Pollo is a simple, rustic Mexican chicken soup. From the rich and flavorful broth, to the tender chunks of chicken and veggies, every bite will warm your belly and warm your soul.
This Mexican motivated soup can be a delightful dinner all alone, or as the starter for your Mexican plans.
Caldo de Pollo is a conventional Mexican chicken soup with chicken, veggies, rice and flavors. Basically, caldo is spanish for “soup” and pollo is spanish for “chicken.” The real formula can change enormously from one area to another and even family to family.
For my rendition, I kept the vast majority of the credible fixings and added my own strategies for getting extraordinary character. This soup is only an extraordinary large bowl of solace food.
How to Make Caldo de Pollo
- Like traditional chicken soup starts with a mirepoix, my Caldo de Pollo starts with sofrito, which is the vegetable and spice base for soups, stews and other hearty dishes. Saute onions, carrots and celery in some canola oil until they start to soften, then add the garlic, then the cumin, bay leaf, black pepper and kosher salt.
- Next add the chicken, undrained diced tomatoes, drained corn, chicken broth and water. You can cut the chicken in smaller pieces but I find it’s easier to remove if they are left whole, plus it won’t really save you time. Bring the soup to a boil, then let it simmer for about 30 minutes. If you need to cut this time down a little bit you can – just make sure that the chicken is thoroughly cooked and the veggies are tender.
- Remove the chicken and place it on a cutting board. Keep the soup simmering and add the chopped zucchini. Again we’re going for large (but still bite sized) chunks. Zucchini cooks pretty quickly, in about 5-10 minutes, so I saved it to add at the end while I’m chopping up the cooked chicken. Roughly chop or shred the chicken and add it back to the pot. The zucchini should be tender, but not at all mushy.
Caldo de Pollo is a simple and rustic Mexican chicken soup with a rich and flavorful broth, and tender chunks of chicken and vegetables.
- PREP TIME 10 mins
- COOK TIME 45 mins
- COURSE Lunch or Dinner
- CUISINE Mexican
- SERVINGS 6
- CALORIES 369kcal
- 1 tablespoon cooking oil like olive, canola or avocado
- 1 medium onion diced
- 3 medium carrots peeled and cut into 1-inch chunks
- 3 stalks celery cut into 1-inch chunks
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 Bay leaf
- Kosher salt to taste
- Black pepper to taste
- 2 cups water
- 32 ounces low-sodium chicken broth
- 2 pounds boneless skinless chicken thighs
- 15 ounces canned corn drained
- 15 ounces canned diced tomatoes with the juice
- 1 medium zucchini cut in half lengthwise, then sliced into 1-inch chunks
- 1 ½ cups cooked Mexican rice or white rice
- Cilantro and lime wedges for serving
- Melt 1 tablespoon olive oil in a dutch oven over medium heat. Add diced onion, celery and carrots. Cook, stirring frequently, until vegetables are beginning to soften; 3-4 minutes. Add minced garlic, cumin, bay leaf, ½ teaspoon of black pepper and a teaspoon of kosher salt. Cook, stirring frequently, for 1-2 minutes.
- Add chicken, corn, tomatoes (undrained), water and broth. Bring to a boil, then cover and simmer for 20-30 minutes, or until chicken is cooked through and vegetables are tender.
- Remove chicken and transfer to a cutting board. Add zucchini and continue to simmer, uncovered for 5-10 minutes, or until zucchini is tender. Meanwhile, chop or shred the chicken and add back to the soup.
- Remove from heat, and prepare to serve. Add about ¼ cup of cooked rice to each serving bowl, then ladle in soup. Garnish with cilantro and serve with lime wedges
- Calories: 369kcal
- Carbohydrates: 31g
- Protein: 36g
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 144mg
- Sodium: 428mg
- Potassium: 955mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 5295IU
- Vitamin C: 17mg
- Calcium: 75mg
- Iron: 3mg