Description
Caldo de Pollo is a comforting Mexican chicken soup featuring bone-in skinless chicken thighs simmered with a medley of vegetables, warm spices, and fire-roasted tomatoes, finished with fresh lime juice and cilantro for a bright and hearty meal perfect for any day.
Ingredients
Scale
Chicken and Broth
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
- 9 cups low sodium chicken broth
Vegetables and Aromatics
- 1 large onion chopped
- 1 jalapeno pepper minced (optional)
- 4 medium carrots sliced 1/2-inch thick
- 4 stalks celery sliced into 1/2-inch thick
- 3 medium Yukon gold potatoes chopped into 1-inch chunks
- 6 garlic cloves minced
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro more or less to taste
Spices and Canned Ingredients
- 2-3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
Additional Vegetables
- Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained
- 2 chayote, peeled, cored, chopped into 1-inch cubes
Toppings (Optional)
- Avocadoes
- Tomatoes
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Sear the Chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat. Once very hot, add chicken thighs and sear until golden on each side, about 4-5 minutes per side. Remove chicken to a plate and set aside. Do not clean out the pot.
- Sauté Aromatics: Add 1 tablespoon olive oil to the now empty pot. Add chopped onions and minced jalapeno pepper (if using). Cook, stirring occasionally, for about 3 minutes until softened and fragrant.
- Cook Vegetables and Spices: Add sliced carrots, celery, potatoes, chili powder, ground cumin, dried oregano, ground coriander seeds, smoked paprika, salt, and pepper. Stir well and cook for an additional 3 minutes to blend flavors. Add minced garlic and sauté for 30 seconds more until aromatic.
- Add Liquids and Simmer: Return the seared chicken thighs to the pot. Add fire roasted tomatoes with juices, diced green chiles, and low sodium chicken broth. Stir to combine.
- Simmer Chicken and Vegetables: Cover the pot and bring the mixture to a boil over high heat. Reduce heat to a simmer and cook uncovered for 25 minutes or until the chicken is cooked through and tender.
- Remove Chicken and Add Remaining Vegetables: Carefully remove chicken thighs from the pot onto a cutting board. Add chopped chayote and corn to the pot. Gently simmer the soup an additional 10 minutes until the chayote is tender.
- Shred Chicken and Finish Soup: While chayote simmers, remove chicken meat from bones and shred it. Return shredded chicken to the pot, stir in lime juice and chopped cilantro, and heat through for 2-3 minutes.
- Serve: Ladle the soup into bowls, optionally over cooked rice. Top with your choice of avocado, tomatoes, extra cilantro, sour cream, lime juice, and hot sauce.
Notes
- Bone-in chicken thighs provide the juiciest meat; chicken breasts can be substituted but require careful cooking to avoid drying out.
- Shredded rotisserie chicken can be used as a shortcut; add it near the end of cooking with cilantro.
- Chayote squash offers a mild, sweet flavor similar to baby squash; if unavailable, substitute with baby squash or any mild squash variety.
- Prepare vegetables ahead of time and keep potatoes submerged in water to prevent browning.
- Adjust spice levels by omitting jalapeno, reducing chili powder and pepper for a milder version suitable for children.
- Skim off excess fat from the surface of the soup if desired for a leaner result.
- If chicken or vegetables are not tender at suggested cooking times, continue simmering until done.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg
