Description
Caldo de Pollo is a comforting traditional Mexican chicken soup packed with hearty vegetables, warm spices, and tender chicken thighs. This flavorful one-pot meal features a rich broth infused with cumin, oregano, and smoky paprika, complemented by fresh cilantro and tangy lime juice. Perfect for cool evenings, it can be customized with optional toppings like avocado, sour cream, and hot sauce.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil, divided
- 5 bone-in skinless chicken thighs
- 1 large onion, chopped
- 1 jalapeno pepper, minced (optional)
- 4 medium carrots, sliced 1/2-inch thick
- 4 stalks celery, sliced into 1/2-inch thick
- 3 medium Yukon gold potatoes, chopped into 1-inch chunks
- 6 garlic cloves, minced
- 2-3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15 oz) can fire roasted tomatoes with juices
- 1 (4 oz) can mild diced green chiles
- 9 cups low sodium chicken broth
Added Later
- Corn from 2 ears sweet corn or one 15 oz can sweet corn, rinsed and drained
- 2 chayote, peeled, cored, chopped into 1-inch cubes
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro, more or less to taste
Toppings
- Avocadoes, sliced
- Tomatoes, chopped
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Heat and Sear Chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat. Once very hot, add chicken thighs and sear each side until golden brown. Remove chicken to a plate and do not clean the pot.
- Sauté Aromatics: In the same pot, heat the remaining 1 tablespoon olive oil. Add chopped onions and minced jalapeno pepper and cook for 3 minutes until fragrant and softened.
- Add Vegetables and Seasonings: Add sliced carrots, celery, potatoes and all the seasonings (chili powder, cumin, oregano, coriander, smoked paprika, salt, pepper). Cook for 3 more minutes to allow flavors to meld. Add minced garlic and sauté for 30 seconds.
- Simmer Chicken and Broth: Return the seared chicken to the pot. Add fire roasted tomatoes with juices, diced green chiles, and low sodium chicken broth. Cover and bring to a boil. Reduce heat to simmer and cook uncovered for 25 minutes until chicken is cooked through and tender.
- Prepare Chicken and Add Final Vegetables: Remove chicken to a cutting board for shredding later. Add chopped chayote and corn to the pot and gently simmer for an additional 10 minutes until chayote is tender.
- Shred Chicken and Finish Soup: Shred the chicken off the bone (or serve whole if preferred), then stir shredded chicken, lime juice, and chopped cilantro into the soup. Heat through for a few minutes.
- Serve: Ladle the soup over bowls of rice, if desired. Top with your choice of avocado slices, chopped tomatoes, fresh cilantro, sour cream, a squeeze of lime juice, and hot sauce for extra flavor.
Notes
- Bone-in chicken thighs are preferred for juiciness, but chicken breasts can be used. If using breasts, check doneness by shredding after about 20 minutes to avoid drying out.
- Shredded rotisserie chicken can be substituted; add it at the end with lime juice and cilantro to heat through.
- Chayote squash is a traditional ingredient; if unavailable, substitute with baby squash or any mild squash.
- Prep vegetables ahead and store in an airtight container; keep potatoes submerged in water to prevent browning.
- Adjust spice levels by omitting jalapeno and reducing chili powder and pepper for a milder version suitable for kids.
- Skim off any excess fat that rises to the top while simmering for a lighter soup.
- Serves 6-8 people comfortably.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
