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The Best Caldo de Pollo Recipe for Cozy Nights

A close-up of Caldo de Pollo with shredded chicken, corn, potatoes, zucchini, carrots, cilantro, and lime, topped with red pepper flakes.
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This Mexican chicken soup, simple and most probably, warm hug in a bowl. Full of tear-shedding chicken, lots of healthy vegetables, and a broth made with flavors

Ingredients

For the Soup:

  • Chicken: Bone-in pieces like drumsticks or thighs give the broth so much more flavor.
  • Vegetables: Carrots, zucchini, potatoes, celery, corn and cabbage. (Seriously, don’t skip the cabbage—it’s a game-changer!)
  • Aromatics: Onion, garlic, and cilantro for that authentic touch.
  • Rice or Pasta (optional): Some people like adding white rice or small pasta, like fideo. It’s totally up to you.

For the Broth:

  • Chicken broth or water: I prefer a mix of both for a deeper flavor.
  • Tomatoes: Fresh or canned, whichever you have on hand.
  • Seasonings: Salt, pepper, cumin, oregano, and a bay leaf.

For Serving:

  • Lime wedges
  • Fresh cilantro
  • Avocado slices (because, why not?)
  • Warm corn tortillas or crusty bread

Instructions

1. Prep Your Ingredients

Okay, this is the boring part, but trust me, it’s worth it. Chop your veggies into big, hearty chunks. This isn’t a dainty soup—caldo de pollo is all about those rustic, homey vibes.

 

2. Sear the Chicken

Heat a large pot over medium heat, drizzle in a bit of oil, and sear your chicken pieces until they’re golden brown on the outside. (Don’t cook them all the way through yet—we’ll get there.) This step locks in flavor like nobody’s business.

 

3. Build the Broth

Toss in your onion, garlic, and tomatoes. Sauté everything for a couple of minutes until your kitchen smells like heaven. Add water or chicken broth, plus your seasonings: salt, pepper, cumin, oregano, and that trusty bay leaf.

Bring it all to a boil, then lower the heat to a gentle simmer. Let the chicken cook in the broth for about 30–40 minutes.

 

4. Add the Veggies

Here’s where it all comes together. Start with the corn chunks—they take a little longer to cook and add that signature sweetness to the broth. After 5–10 minutes, add the heartier veggies like carrots and potatoes.

Once those are starting to soften, toss in the zucchini, celery, and cabbage. Let everything simmer until all the veggies are fork-tender and the corn is cooked through (about 10–15 more minutes).

 

5. Taste & Adjust

Give the broth a little taste test. Does it need more salt? A pinch of cumin? Adjust as needed—it’s your soup, after all!

 

6. Serve It Up

Ladle that glorious soup into bowls and top with fresh cilantro, a squeeze of lime, and maybe some avocado slices if you’re feeling fancy. Don’t forget the warm tortillas on the side.

Notes

  1. Use Bone-In Chicken: The bones add richness to the broth that you just can’t get from boneless cuts.
  2. Don’t Rush the Simmer: Good broth takes time. Letting the soup simmer slowly is what brings out all those amazing flavors.
  3. Customize the Veggies: No zucchini? Swap it for green beans. Not a fan of cabbage? Leave it out. This soup is super forgiving.
  4. Make It Spicy: If you like a little heat, toss in some sliced jalapeños or a dash of hot sauce.

Nutrition

Keywords: Caldo de Pollo recipe, Mexican chicken soup recipe, how to make Caldo de Pollo

Find it online: https://recipesandchill.com/caldo-de-pollo-recipe/