CALDO DE POLLO (MEXICAN CHICKEN SOUP)
Caldo de Pollo (Mexican Chicken Soup) is a comforting and authentic dish made with tender chicken, fresh vegetables, and a rich homemade broth. This traditional Mexican soup is cozy, nourishing, and perfect for family meals or whenever you need a warm, soul-soothing bowl of comfort.
Ingredients
- 3 bone in chicken thigh
- 6 drumsticks
- 8 cups water
- ¼ white onion
- 4 garlic cloves
- 3 bay leaves
- 2 roma tomatoes
- ¼ white onion
- 1 teaspoon chicken bouillon
- 1 teaspoon tomato bouillon
- salt to taste
- 3 corns cut in halves
- 4 carrots peeled an chopped
- 3 small potoatoes quarter
- 2 zucchini sliced in half moons
- handful of fresh cilantro
Instructions
- Prepare the Chicken Broth In a large pot, add 8 cups of water, chicken pieces, onion, halved garlic head, bay leaves, and salt. Bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 40–50 minutes. Skim off any foam for a clearer broth.
- Make the Tomato Sauce In a blender, combine Roma tomatoes, small piece of onion, garlic clove, chicken bouillon, tomato bouillon, oregano, and ½ to 1 cup of hot broth. Blend until smooth.Strain the sauce into the pot and stir to combine.
- Add the Vegetables Add the corn, carrots, and potatoes to the pot. Simmer for about 15 minutes, until potatoes are nearly tender.
- Finish the Soup Add the zucchini and cilantro. Cook for another 5–7 minutes, or until all vegetables are cooked but still hold their shape
- Taste and Adjust Check seasoning and adjust with more salt or bouillon if needed.
- Serve Ladle hot soup into bowls and serve with warm corn tortillas, lime wedges, sliced avocado, or a scoop of rice on the side.