Caldo de Pollo (Mexican Chicken Soup)
Caldo de Pollo
A light, restorative broth loaded with large chunks of chicken and vegetables like zucchini, carrots, and potatoes, served with a squeeze of fresh lime and cilantro. It is the ultimate hydrating, nutrient-dense comfort food.
Time
60m
Servings
6
Difficulty
easy
Budget
$
The Story
Caldo (broth) is foundational to Mexican home cooking. Unlike Western chicken noodle soup which relies heavily on pasta for bulk, a traditional Mexican caldo relies on large, rustic cuts of native vegetables (chayote, zucchini, carrots, corn on the cob). It is considered a cure-all for colds, hangovers, and fatigue. The soup is always served with lime; the acidity brightens the rich broth and helps extract minerals from the bone-in chicken during the long simmer.
✓Healthy Swaps & Tips
- • Use boneless skinless chicken breasts for a lower-fat broth, though you will sacrifice some flavor depth.
- • Add cabbage or chayote squash for even more low-calorie vegetable volume.
Ingredients
- 800gbone-in chicken thighs or drumsticks
- 2 literswater
- ½white onionleft whole
- 3 clovesgarlicsmashed
- 3carrotscut into large chunks
- 2zucchinicut into large chunks
- 1 largepotatocut into large chunks
- 1corn on the cobcut into thick rounds
- 1 bunchfresh cilantro
- for servinglimes
Instructions
Place the chicken pieces, water, onion, and garlic in a large pot. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
Simmer gently for 25 minutes until the chicken is mostly cooked and the broth is flavorful.
Add the carrots, potato, and corn rounds. Season the broth with salt. Simmer for 15 minutes.
Add the zucchini (which cooks quickly) and half of the cilantro. Simmer for 5-10 more minutes until all vegetables are tender.
Serve in large bowls, ensuring everyone gets a piece of chicken, a piece of corn, and plenty of broth.
Garnish heavily with the remaining fresh cilantro and a generous squeeze of fresh lime juice.
Common Questions
Why put the lime in the soup?
Lime is essential in Mexican caldos. The acid cuts through the richness of the chicken fat, brightens the flavor, and actually aids in breaking down the nutrients in the meat and vegetables, making them easier to digest.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
