Caldo de Pollo (Mexican Chicken Soup)
Ingredients (serves 6–8):
- 1 whole chicken (cut into pieces) or ~3 lb bone-in chicken (legs/thighs)
- 10–12 cups water
- 1 small onion, halved
- 4 cloves garlic, smashed
- 2 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 bay leaves
- 3 carrots, cut into large chunks
- 3 potatoes, cut into large chunks
- 2 ears corn, cut into thirds
- 1 zucchini, thick slices
- 1 chayote or cabbage wedge (optional)
- ½ cup chopped cilantro
Optional add-ins:
- 1–2 tomatoes (quartered)
- 1 jalapeño or serrano (whole, for mild heat)
For serving:
- Warm corn tortillas or crusty bread
- Lime wedges
- Chopped cilantro
- Diced onion
- Rice
- Salsa or hot sauce
Instructions
- Build the broth:
In a large pot, add chicken, water, onion, garlic, bay leaves, salt, and pepper. Bring to a boil, skim foam, then reduce to a gentle simmer. Cook 30–40 minutes, until chicken is tender. - Add vegetables:
Add carrots, potatoes, corn, and any firm vegetables. Simmer 15 minutes, then add zucchini and softer veggies. Cook another 10 minutes until everything is tender. - Finish:
Remove onion, garlic, and bay leaves. Stir in cilantro and adjust seasoning with salt or lime juice if needed. - Serve:
Ladle soup into bowls with a generous piece of chicken and vegetables. Serve hot with tortillas, rice, and fresh toppings.
Tips
- Bone-in chicken = deeper flavor.
- Want extra richness? Add a spoon of chicken bouillon or caldo powder.
- For a lighter broth, chill and skim fat before reheating.
- Leftovers taste even better the next day.