Caldo De Pollo Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 Servings
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Calories
225 kcal
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Course
Main Course
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Cuisine
Mexican
Caldo De Pollo Recipe
Description
Caldo De Pollo Recipe centers around a slow-simmered broth enriched by sautéed onion, celery, and carrots, combined with garlic and tomato sauce for savory depth. Skinless chicken breasts and legs cook in the broth alongside bouillon cubes and spices, contributing a rich flavor base. Vegetables such as corn on the cob, chayote, potatoes, and zucchini are added at different stages to retain distinct textures and prevent overcooking.
The final soup delivers a balance of tender chicken, soft yet intact vegetables, and a well-seasoned broth accented by fresh cilantro, lime juice, and optional hot sauce. It is suitable as a comforting main meal or an appetizer with warm tortillas or crusty bread.
Following the recommended timing for adding vegetables helps avoid mushy results. Adjusting salt and pepper to taste finishes the seasoning, and allowing the soup to rest off-heat lets flavors meld before serving.
Ingredients
- 2 tablespoons olive oil
- ¾ medium white onion chopped, or yellow onion
- 2 celery chopped, sticks
- 4 large carrot
- 2 garlic whole or minced, cloves
- 9 cups water
- 1 ounces tomato sauce canned
- 2 large chicken breast skinless, boneless
- 2 chicken legs skin is optional, bone in
- 2 chicken bouillon cubes flavour
- 1 tablespoon kosher salt or more to taste, or sea salt; if using fine salt, use half the amount
- ½ teaspoon black pepper or more to taste
- 1 teaspoon oregano dried, Mexican
- ¼ cup cilantro chopped
- 1 corn cut into 5 pieces, on the cob
- 1 chayote cut into 2 inch cubes
- 2 large russet potato cut into 2 inch cubes
- 2 zucchini cut into 2 inch cubes, medium
- lime juice and hot sauce for serving.
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
- Add vegetables in stages to keep them tender but not mushy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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