Description
Caldo de Pollo is a hearty and comforting Mexican chicken soup loaded with tender bone-in chicken thighs, vibrant vegetables like carrots, celery, potatoes, chayote, and corn, simmered in a flavorful broth infused with spices such as cumin, oregano, and chili powder. Served with fresh toppings like avocado, cilantro, lime juice, and sour cream, this traditional soup is perfect for a cozy family meal.
Ingredients
Scale
Chicken and Broth
- 3 tablespoons olive oil divided
- 5 bone-in skinless chicken thighs
- 9 cups low sodium chicken broth
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
Vegetables and Seasonings
- 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
- Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained (added later)
- 2 chayote, peeled, cored, chopped into 1-inch cubes (added later)
- 1 tablespoon lime juice (added later)
- 1/4 cup chopped cilantro (added later)
Toppings
- Avocados
- Tomatoes
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Heat the oil and sear chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat until very hot. Add the chicken thighs and sear until golden brown on each side. Remove the chicken to a plate and do not clean out the pot.
- Sauté onions and jalapeno: In the same pot, heat the remaining 1 tablespoon olive oil. Add the chopped onion and minced jalapeno pepper and cook for 3 minutes until softened.
- Add vegetables and seasonings: Add the sliced carrots, celery, potatoes, chili powder, cumin, oregano, coriander, smoked paprika, salt, and pepper to the pot. Cook for an additional 3 minutes. Then add the minced garlic and sauté for 30 seconds.
- Add chicken and liquids: Return the seared chicken thighs to the pot along with the fire roasted tomatoes, diced green chiles, and chicken broth.
- Simmer the soup: 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 the chopped chayote and corn to the soup pot and simmer gently for 10 minutes, until the chayote is tender.
- Shred chicken and finish soup: While the chayote cooks, remove the bones from the chicken and shred the meat. Stir the shredded chicken, lime juice, and chopped cilantro into the soup and heat through.
- Serve with toppings: Ladle the soup over bowls of rice if desired and top with avocado, tomatoes, cilantro, sour cream, additional lime juice, and hot sauce to taste.
Notes
- Bone-in chicken thighs provide the juiciest meat but chicken breasts can be used; adjust cooking time accordingly to avoid drying out.
- Shredded rotisserie chicken can be used as a shortcut; add it at the end with cilantro and heat through.
- Chayote squash can be substituted with baby squash or any similar mild squash if unavailable.
- Prep all vegetables in advance; keep potatoes submerged in water in the fridge to prevent browning.
- Cooking times may vary based on chicken size and vegetable chunk size; continue cooking until chicken easily shreds and vegetables are tender.
- For less spice, omit jalapeno, reduce chili powder to 2 teaspoons and pepper to 1/4 teaspoon; adjust seasoning after cooking.
- Skim excess fat off the soup surface as it simmers for a lighter broth.
- Serves 6 to 8 people.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
