Description
Caldo de Pollo is a comforting Mexican chicken soup loaded with hearty vegetables, aromatic spices, and tender bone-in chicken thighs simmered to perfection. This flavorful one-pot meal is perfect for family dinners and can be customized with toppings like avocado, sour cream, and hot sauce for an authentic touch.
Ingredients
Scale
Chicken and Broth
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
- 9 cups low sodium chicken broth
Vegetables and Aromatics
- 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
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
- 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
Spices
- 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
Finishing Ingredients
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro (more or less to taste)
Toppings (Optional)
- Avocados
- Tomatoes
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Heat Oil 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 until golden on each side. Remove chicken to a plate. Do not clean out the pot.
- Sauté Onions and Jalapeno: Add 1 tablespoon olive oil to the pot. Add chopped onions and minced jalapeno pepper and cook for 3 minutes until softened.
- Add Vegetables and Spices: Add sliced carrots, celery, potatoes, chili powder, ground cumin, oregano, ground coriander seeds, smoked paprika, salt, and pepper to the pot. Cook for an additional 3 minutes to combine flavors. Add minced garlic and sauté for 30 seconds.
- Add Chicken and Liquids: Return the seared chicken thighs to the pot. Add fire roasted tomatoes with juices, diced green chiles, and low sodium chicken broth.
- Simmer Chicken and Vegetables: Cover the pot and bring to a boil. Reduce heat to a simmer and cook uncovered for 25 minutes or until the chicken is cooked through and tender.
- Remove Chicken and Add Chayote and Corn: Remove the chicken from the pot to a cutting board. Add chopped chayote and corn to the soup. Simmer gently for an additional 10 minutes until chayote is tender.
- Shred Chicken and Finish Soup: Remove chicken meat from bones and shred it. Return shredded chicken to the pot along with lime juice and chopped cilantro. Heat through.
- Serve: Ladle the caldo de pollo over rice if desired, and garnish with optional toppings like avocado, tomatoes, cilantro, sour cream, lime juice, and hot sauce to taste.
Notes
- Chicken Breasts can be used instead of thighs, but they cook faster and may dry out if overcooked. Check for doneness at around 20 minutes.
- For a quicker option, use shredded rotisserie chicken by adding it at the end with cilantro and heating through.
- Chayote squash adds a mild sweet flavor; substitute with baby squash or any similar squash if unavailable.
- Prep vegetables ahead and store in airtight containers; keep potatoes submerged in water to prevent browning.
- Adjust spice level by omitting jalapeno and reducing chili powder and pepper for a milder, kid-friendly version.
- Skim off excess fat from the surface as the soup simmers if desired.
- Serve with rice to make it a more substantial meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
