Caldo De Pollo Mexican Chicken Soup

Warm your soul with a comforting bowl of *Caldo De Pollo*, a traditional Mexican chicken soup that’s as hearty as it is delicious. This authentic recipe features tender, bone-in chicken thighs simmered with vibrant vegetables like zucchini, carrots, potatoes, and sweet corn on the cob, creating a rich, flavorful broth. Infused with aromatic garlic, onion, fresh cilantro, and a hint of chicken bouillon, each spoonful bursts with layers of comforting flavors. This one-pot wonder is perfect for cozy dinners, and it's incredibly versatile—serve it with a splash of zesty lime juice and a side of warm corn tortillas or fluffy rice for a complete meal. Simple to make yet irresistibly satisfying, *Caldo De Pollo* is the ultimate healthy comfort food for any occasion.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 lbs bone-in chicken thighs
• 10 cups water
• 1 medium yellow onion
• 4 garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 3 medium carrots
• 2 medium zucchini
• 2 medium potatoes
• 2 corn on the cob
• 1 bunch cilantro
• 2 lime
• 2 tsp chicken bouillon
• 2 medium roma tomatoes
• 0 optional cooked rice or corn tortillas

Directions

Step 1

Place the bone-in chicken thighs in a large pot and add 10 cups of water. Set the heat to medium-high and bring the water to a boil.

Step 2

While the water is heating, peel and cut the onion in half, and peel the garlic cloves. Once the water comes to a boil, skim off the foam that rises to the top.

Step 3

Add the onion halves, garlic cloves, 2 teaspoons of salt, and 1 teaspoon of black pepper to the pot. Reduce the heat to medium-low and let the chicken simmer for about 20 minutes.

Step 4

While the chicken is simmering, peel and cut the carrots, zucchini, and potatoes into large chunks. Cut the corn on the cob into thirds or halves, depending on size.

Step 5

After 20 minutes, add the carrots, potatoes, and corn to the pot. Let these cook for 15 minutes.

Step 6

Finely chop half the bunch of cilantro and set it aside for flavoring the broth. Slice the roma tomatoes into small wedges, and add the tomatoes to the pot for added flavor.

Step 7

Add the zucchini, 2 teaspoons of chicken bouillon, and the chopped cilantro to the pot. Stir gently and let everything cook together for another 15 minutes or until the vegetables are tender and the chicken is fully cooked.

Step 8

Carefully remove the chicken thighs from the pot. Shred the chicken meat, discarding the bones and skin, and return the shredded chicken to the soup.

Step 9

Taste the broth and adjust seasoning with more salt or bouillon if necessary. Remove from heat once everything is fully cooked and flavorful.

Step 10

Serve the Caldo De Pollo hot in large bowls. Garnish each bowl with fresh cilantro, and serve with lime wedges for squeezing over the soup. Optional: Serve alongside cooked rice or warm corn tortillas for a heartier meal.

Nutrition Facts

Serving size	(5031.5g)

Amount per serving	% Daily Value*
Calories	2910.3

Total Fat 146.0g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 735.0mg	0%
Sodium 9410.6mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 31.3g	0%
Total Sugars 63.8g
Protein 176.6g	0%

Vitamin D 0IU	0%
Calcium 585.5mg	0%
Iron 18.6mg	0%
Potassium 7071.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 24.0%

Carbs: 31.4%