Caldo de Pollo Recipe (Mexican Chicken Soup)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Servings
16 cups
-
Calories
192 kcal
-
Course
Main Course, Soup
Caldo de Pollo Recipe (Mexican Chicken Soup)
Description
The Caldo de Pollo Recipe begins with simmering chicken pieces alongside aromatics such as onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt to create a flavorful homemade chicken stock. The chicken is then shredded after removal, and the stock is strained.
The prepared broth is returned to the pot where bite-sized potatoes and carrots are first simmered until partially tender. Subsequent addition of zucchini, sliced jalapenos, quartered corn cobs, tomatoes, cabbage, and tomato sauce enhances the soup with varied textures and gentle acidity. The shredded chicken is returned to the pot with lime juice to brighten and balance the broth before serving.
This soup is characterized by its flavorful, lightly spiced broth and a variety of tender vegetables that complement the moist chicken. It is traditionally served with hot sauce, fresh cilantro, lime wedges, and red pepper flakes to allow further seasoning at the table.
The recipe is flexible, allowing additional vegetables and seasonings, and can be paired with rice for a complete meal. It yields about 4 quarts, making it suitable for family meals or leftovers.
Ingredients
FOR THE HOMEMADE CHICKEN STOCK
- 3 pounds chicken pieces use a whole chicken or your favorite pieces
- 8-10 cups water
- 1 onion rough chopped, large
- 2 celery rough chopped, stalks
- 10 cloves garlic rough chopped
- 5 chile de arbol peppers you can use other dried pods, if desired
- 3 bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon salt
FOR THE CHICKEN SOUP
- 3 potato cut into bite sized pieces
- 2 carrot cut into bite sized pieces
- 2 zucchini cut into bite sized pieces
- 2 jalapeno pepper sliced (if desired
- 2 corn quartered, ears
- 3 tomato cut into bite sized pieces, medium sized
- 1/4 cabbage chopped, head
- 8 ounces tomato sauce
- lime juice from 1
- Other optional vegetables and seasonings see recipe notes
FOR SERVING
- red pepper flakes fresh chopped cilantro, hot sauce, lime wedges, spicy
Instructions
MAKE THE HOMEMADE CHICKEN STOCK
- To a very large pot, add the chicken parts with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1 hour. You can simmer longer if you'd like to develop more flavor.
- Carefully remove the chicken and set them into a large bowl. Shred the chicken from the bones and discard the bones. You can keep or discard the chicken skin, as desired. Set aside for now.
- Strain the chicken stock and discard the solids.
MAKE THE CALDO DE POLLO (Chicken Soup)
- Add the chicken stock back to the same large pot and heat to a simmer. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.
- Add the shredded chicken back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.
- Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.
Notes
- This recipe yields approximately 4 quarts of soup, enough for several servings.
- You can add other vegetables like chayote, squash, beans, or omit tomatoes for a clearer broth.
- Serve with rice and condiments such as hot sauce, cilantro, and lime wedges for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 577mg | 24% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1781IU | 36% |
| Vitamin C | 27mg | 30% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
