Name: Caldo Pollo Mexican Chicken: Comforting 1-Hour Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 8-10 cups water or low-sodium chicken broth; 4 pounds chicken, whole cut up (or thighs and drumsticks); 1 large white onion, halved (one half whole, one half diced); 4 cloves garlic; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon olive oil; 2 Roma tomatoes, diced; 1 green bell pepper, seeded and diced; 3 stalks celery, sliced; 2 cups chopped cabbage; 2 large potatoes, cubed; 2 corn on the cob, each cob cut into 3 pieces; 3 large carrots, peeled and cut into 2-inch slices; 2 chayote squash, calabacitas, or zucchini, cut into thirds and sliced lengthwise into quarters; 1 sprig fresh mint, optional; 1 teaspoon minced fresh thyme, or 1/2 tsp dried thyme; 1 teaspoon minced fresh Mexican Oregano, or 1/2 tsp dried Mexican Oregano; 1 tablespoon chicken bouillon; 1 large bunch cilantro, divided (1/2 chopped, 1/2 whole); 1 lime, cut into wedges, for serving

Description

A hearty and comforting Mexican chicken soup, this Caldo de Pollo recipe is simple to make and perfect for any occasion. It’s a flavorful and nourishing dish that brings warmth and family together.

Ingredients

Scale

8–10 cups water or low-sodium chicken broth
4 pounds chicken, whole cut up (or thighs and drumsticks)
1 large white onion, halved (one half whole, one half diced)
4 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon olive oil
2 Roma tomatoes, diced
1 green bell pepper, seeded and diced
3 stalks celery, sliced
2 cups chopped cabbage
2 large potatoes, cubed
2 corn on the cob, each cob cut into 3 pieces
3 large carrots, peeled and cut into 2-inch slices
2 chayote squash, calabacitas, or zucchini, cut into thirds and sliced lengthwise into quarters
1 sprig fresh mint, optional
1 teaspoon minced fresh thyme, or 1/2 tsp dried thyme
1 teaspoon minced fresh Mexican Oregano, or 1/2 tsp dried Mexican Oregano
1 tablespoon chicken bouillon
1 large bunch cilantro, divided (1/2 chopped, 1/2 whole)
1 lime, cut into wedges, for serving

Instructions

Pour 8 cups of water into a large stock pot and add the chicken, the half onion (not diced), garlic, salt, and pepper. Bring to a low boil and then cook over medium heat for 20 minutes.
While the chicken is cooking, heat olive oil in a large skillet. Add the diced onions, tomatoes, bell pepper, and celery to the pan and cook until tender. Remove from heat and set aside.
After the chicken has cooked for 20 minutes, pour the onion and tomato mixture into the chicken and remove the large onion piece from the pot of soup. Add the cabbage, potatoes, corn, carrots, squash, herbs, and chicken bouillon to the soup. Place the whole cilantro bunch on top of the soup and bring it back to a simmer.
Cook the soup for 30 minutes, or until the chicken is cooked through and the potatoes are fork tender.
Taste soup and season with more salt or chicken bouillon, if desired. Remove cilantro pieces before serving, if you wish, or serve them in the soup. Serve the soup garnished with more freshly chopped cilantro and a lime wedge.

Notes

Adjust the salt and chicken bouillon to your taste.
Optional: add a sprig of fresh mint for added flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg

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