4.7 from 174 votes
Caldo de Pollo
Caldo de pollo is a hearty Mexican chicken soup made from homemade chicken broth, chicken thighs, and a medley of vegetables.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings: 8 servings
Calories: 197 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 12 cups water
- 6 bone-in chicken thighs, skin removed
- 4 cloves garlic, peeled
- 3 bay leaves
- 1 tablespoon kosher salt, plus more to taste
- 2 medium potatoes, cut into eighths (Idaho, Russet, or Yukon Gold)
- 6 frozen mini ears of corn
- 2 medium zucchini, cut in half lengthwise and then sliced into ½-inch chunks
- 4 medium carrots, sliced into thick coins
- ½ small green cabbage, cut into eighths
- 1 white onion diced
- 4 tablespoons lime juice
- ¼ cup chopped cilantro
- Freshly ground black pepper, to taste
- Optional mix-ins and toppings: White rice or Mexican rice, Tabasco hot sauce, lime juice, cilantro, thinly sliced jalapeños
Instructions
- In a large soup pot, combine the water, bone-in chicken thighs, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 hour.
- Skim off and discard any foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked chicken to a medium bowl and set aside to cool slightly.
- Add the potatoes, corn, zucchini, carrots, cabbage, and onion. Bring to a boil, reduce heat to a low simmer, and cook for 15 minutes until all the vegetables are tender and cooked through.
- While the vegetables are cooking, remove and discard the bones from the chicken and shred the meat.
- When the vegetables are fully cooked, stir in the shredded chicken, cilantro, and lime juice. Taste and season with salt and pepper as needed.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with desired toppings and mix-ins like jalapeños, rice, and a few dashes of Tabasco hot sauce. This really brings out the flavor of the broth!
Cup of Yum
Notes
- For easier serving, remove the cooked corn from the soup, cut off the kernels, and add them back into the soup. Discard the cobs.
Nutrition Information
Serving
1serving
Calories
197kcal
(10%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
81mg
(27%)
Sodium
1010mg
(42%)
Potassium
835mg
(24%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5354IU
(107%)
Vitamin C
38mg
(42%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197
% Daily Value*
| Serving | 1serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 1010mg | 42% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5354IU | 107% |
| Vitamin C | 38mg | 42% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.