Low Fat Caldo de Pollo

Warm your soul with a comforting bowl of Low Fat Caldo de Pollo, a light yet flavorful take on the classic Mexican chicken soup. This healthy recipe is packed with tender shredded chicken breast, fresh chopped vegetables like zucchini, carrots, and celery, and fragrant herbs like cilantro, all simmered together in a rich, aromatic broth. The addition of lime wedges adds a zesty brightness that perfectly complements the hearty ingredients. Ready in just over an hour, this low-fat soup is simple to prepare, naturally gluten-free, and perfect for a wholesome lunch or dinner. Serve it steaming hot for a nourishing meal that’s as good for your body as it is for your taste buds.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 pound skinless chicken breast
• 8 cups water
• 1 piece medium onion, quartered
• 4 pieces garlic cloves, peeled
• 2 pieces bay leaves
• 2 pieces carrots, sliced into rounds
• 1 medium zucchini, chopped
• 1 medium potato, peeled and diced
• 2 pieces celery stalks, sliced
• 2 medium ripe tomatoes, chopped
• 0.5 cup fresh cilantro, chopped
• 1 piece lime, cut into wedges
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 cup cabbage, optional, chopped

Directions

Step 1

In a large pot, place the chicken breast, water, onion, garlic, and bay leaves. Bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low and simmer for about 20 minutes, skimming any foam that rises to the top.

Step 3

Remove the chicken from the pot and set it aside to cool slightly. Strain the broth, discarding the onion, garlic, and bay leaves.

Step 4

Return the strained broth to the pot and bring it to a gentle simmer.

Step 5

Add the carrots, zucchini, potato, celery, and tomatoes to the pot. Cook for about 20 minutes or until the vegetables are tender.

Step 6

While the vegetables are cooking, shred the chicken breast into bite-sized pieces.

Step 7

Return the shredded chicken to the pot and stir in the salt and freshly ground black pepper. Add chopped cabbage at this time if using.

Step 8

Simmer for an additional 10 minutes to allow the flavors to meld.

Step 9

Remove from heat and stir in chopped cilantro.

Step 10

Serve hot, garnished with lime wedges for squeezing over the caldo before eating.

Nutrition Facts

Serving size	(3535.9g)

Amount per serving	% Daily Value*
Calories	1128.2

Total Fat 18.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0g
Cholesterol 372.8mg	0%
Sodium 2915.9mg	0%
Total Carbohydrate 89.8g	0%
Dietary Fiber 20.1g	0%
Total Sugars 23.9g
Protein 152.6g	0%

Vitamin D 0IU	0%
Calcium 439.4mg	0%
Iron 10.0mg	0%
Potassium 2965.9mg	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: 14.9%

Protein: 53.6%

Carbs: 31.5%