Description
Caldo de Pollo is a traditional Mexican chicken soup bursting with rich, savory flavors. Made with tender chicken thighs simmered in a seasoned broth with fresh vegetables like carrots, celery, corn, potatoes, and a blended tomato-based puree, this comforting dish is perfect for a hearty meal. Garnished with cilantro and lime, it's a delicious, warming soup that captures authentic Mexican home cooking.
Ingredients
Units
Scale
Chicken and Broth
- 6 boneless skinless chicken thighs
- 8 cups water
- 1 medium onion, quartered
- 1 jalapeño pepper, seeded and halved
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
Seasonings and Puree
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oregano
- 3 Roma tomatoes
Vegetables
- 3 medium carrots, chopped
- 3 ribs celery, chopped
- 3 ears corn, halved
- 2 large russet potatoes, peeled and chopped
Optional Garnishes
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the broth: Heat 8 cups of water in a large pot over medium-high heat. Add the chicken thighs, quartered onion, seeded and halved jalapeño, garlic cloves, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and gently simmer for 20 minutes to develop the flavorful broth.
- Create the tomato vegetable puree: Remove 1 cup of broth from the pot and place it in a blender. Using a small strainer, remove the onion, jalapeño, and garlic from the pot and add them to the blender. Add the chicken bouillon powder, oregano, and Roma tomatoes. Blend everything until smooth to create a rich vegetable puree.
- Shred the chicken: Take the chicken thighs out of the pot and shred the meat using two forks. Discard any bones if present.
- Combine and cook vegetables: Return the shredded chicken to the pot along with the blended vegetable puree. Add the chopped carrots, celery, halved corn ears, and peeled chopped potatoes. Cover and gently simmer until the vegetables are tender, approximately 15 minutes.
- Serve: Ladle the soup into bowls and garnish with chopped cilantro and lime wedges if desired. Optionally, serve with hot sauce or Mexican rice for a complete meal.
Notes
- For more heat, leave the jalapeño seeds in when simmering or add sliced jalapeño as garnish.
- Chicken breasts can be substituted for thighs but may require slightly less cooking time to avoid drying out.
- Using fresh oregano is an excellent flavor enhancer but dried oregano works perfectly fine.
- The vegetable puree thickens the broth and adds depth; it can be adjusted for smoother or chunkier texture based on personal preference.
- Garnish with avocado slices or radishes for added texture and flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
