Mexican Caldo de Pollo – A Hearty Chicken and Vegetable Soup

Mexican Caldo de Pollo – A Hearty Chicken and Vegetable Soup

Caldo de Pollo is a warm and comforting Mexican chicken soup that combines juicy chicken, nutritious vegetables, and aromatic seasonings. This wholesome dish is perfect for colder days or whenever you’re in the mood for something hearty and satisfying. The addition of lime and cilantro adds a refreshing and zesty touch, complementing the rich flavors of the broth.

– 1 whole chicken, cut into pieces
– 10 cups water
– 1 large onion, quartered
– 4 garlic cloves, minced
– 2 large tomatoes, diced
– 2 carrots, sliced
– 2 zucchinis, sliced
– 1 large potato, peeled and cubed
– 1 corn on the cob, cut into rounds
– 2 celery stalks, sliced
– 1/2 cabbage, coarsely chopped
– 1 bunch cilantro, chopped
– 3 limes, cut into wedges
– Salt and pepper to taste
– 2 bay leaves
– 1 tablespoon vegetable oil
– Avocado slices (optional)
– Cooked rice (optional)


1. Prep and Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Add the water, onion, minced garlic, and bay leaves. Bring to a boil, then reduce heat to a simmer.

2. Simmer: Allow the chicken to simmer for about 30 minutes, skimming off any foam that rises to the surface.

3. Add Vegetables: Add the diced tomatoes, carrots, zucchinis, potato, corn rounds, and celery to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.

4. Season: Season with salt and pepper to taste. Stir in half of the chopped cilantro.

5. Finish: Add the chopped cabbage and simmer for an additional 5-10 minutes. The cabbage should be tender but still somewhat crisp.

6. Serve: Ladle the caldo de pollo into bowls. Garnish with the remaining cilantro and lime wedges. For a heartier meal, you can add avocado slices and a scoop of cooked rice to each bowl.

Enjoy your flavorful and warming *Mexican Caldo de Pollo*!