Caldo De Pollo Recipe

Name: Caldo De Pollo Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; ¾ medium white or yellow onion; 2 celery sticks; 4 large carrots; 2 garlic cloves; 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; ¼ cup chopped cilantro; 1 corn on the cob; 1 chayote; 2 large Russet potatoes; 2 medium zucchinis; lime juice and hot sauce for serving

User Reviews

5.0

132 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6 Servings
Calories
225 kcal
Course
Main Course
Cuisine
Mexican

Caldo De Pollo Recipe

Delilah Cunningham

Report

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.

Share:

I Made This!

99 people made this

Print

26 people printed this

Save this

79 people saved this

Ingredients

Servings

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.

Add to Shopping List

Instructions

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.
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.
Add the cilantro, corn on the cob, chayote and potatoes and cook for 10 minutes. Then add the zucchini.
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.

Notes

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

Nutrition Information

Show Details

Serving 1large bowl Calories 225kcal (11%) Carbohydrates 18g (6%) Protein 17g (34%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 47mg (16%) Sodium 1045mg (44%) Potassium 627mg (18%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 225 kcal

% Daily Value*

Serving	1large bowl
Calories	225kcal	11%
Carbohydrates	18g	6%
Protein	17g	34%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	47mg	16%
Sodium	1045mg	44%
Potassium	627mg	13%
Fiber	4g	16%
Sugar	5g	10%