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Caldo de Pollo Recipe

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★★★★★

4.5 from 54 reviews

Caldo de Pollo is a comforting Mexican chicken soup featuring tender chicken thighs simmered with fresh vegetables, fragrant spices, and served with a touch of cilantro and lime. This hearty and flavorful soup combines the richness of homemade broth with wholesome ingredients like carrots, celery, zucchini, corn, and rice, making it a perfect meal for any day.

Ingredients

Scale

Soup Base

  • 1 tablespoon Cooking oil (like olive, canola or avocado)
  • 1 medium Onion, diced
  • 3 medium Carrots, peeled and cut into 1-inch chunks
  • 3 stalks Celery, cut into 1-inch chunks
  • 2 Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1 Bay leaf
  • Kosher salt, to taste (approximately 1 teaspoon)
  • Black pepper, to taste (approximately ½ teaspoon)
  • 2 cups Water
  • 32 ounces Low-sodium chicken broth

Chicken and Vegetables

  • 2 pounds Boneless skinless chicken thighs
  • 15 ounces Canned corn, drained
  • 15 ounces Canned diced tomatoes, with the juice
  • 1 medium Zucchini, cut in half lengthwise and sliced into 1-inch chunks

Servings and Garnish

  • 1 ½ cups Cooked Mexican rice or white rice
  • Cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Sauté Vegetables: Melt 1 tablespoon of olive oil in a Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook while stirring frequently until vegetables start to soften, about 3-4 minutes. Then add minced garlic, ground cumin, bay leaf, ½ teaspoon black pepper, and 1 teaspoon kosher salt. Continue cooking and stirring for 1-2 minutes to release aromas.
  2. Add Liquids and Chicken: Pour in the canned corn (drained), canned diced tomatoes with their juice, 2 cups of water, and 32 ounces of low-sodium chicken broth. Add the boneless skinless chicken thighs to the pot. Bring everything to a boil, then cover the pot and reduce the heat to let it simmer gently for 20-30 minutes, or until the chicken is fully cooked and vegetables are tender.
  3. Shred Chicken and Add Zucchini: Remove the cooked chicken from the pot and transfer it to a cutting board. Add sliced zucchini to the soup and simmer uncovered for an additional 5-10 minutes until the zucchini becomes tender. Meanwhile, chop or shred the chicken into bite-sized pieces and add it back into the soup.
  4. Serve the Soup: Remove the soup from heat. To serve, place about ¼ cup of cooked Mexican or white rice into each bowl. Ladle the hot soup over the rice, garnish generously with fresh cilantro, and serve with lime wedges on the side for squeezing over the soup as desired.

Notes

  • Using low-sodium broth allows you to control the saltiness of the soup better.
  • The chicken thighs remain tender and juicy, but you can substitute with chicken breasts if preferred.
  • Serve with warm corn tortillas or crusty bread for a filling meal.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adding rice just before serving prevents it from becoming mushy in the soup.

Keywords: Caldo de Pollo, Mexican chicken soup, chicken soup recipe, homemade chicken soup, easy Mexican recipes, comforting soup

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