Description
Caldo de Pollo is a comforting Mexican chicken soup made with bone-in chicken thighs, fresh vegetables, and fragrant spices. This hearty and flavorful soup combines tender chicken, potatoes, chayote, corn, and a blend of chili powder, cumin, and oregano to create a warm and satisfying meal perfect for any day. Serve it with rice and your choice of toppings like avocado, cilantro, sour cream, and lime juice for an authentic taste experience.
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 pieces
- 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 black pepper
- 1 15 oz. can fire roasted tomatoes with juices
- 1 4 oz. can mild diced green chiles
- 9 cups low sodium chicken broth
Additional Ingredients Added Later
- Corn from 2 ears sweet corn or 1 15 oz. can sweet corn, rinsed and drained
- 2 chayote, peeled, cored and chopped into 1-inch cubes
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro, more or less to taste
Toppings
- Avocados
- Tomatoes
- Cilantro
- Sour cream
- Lime juice
- Hot sauce
Instructions
- Heat the Oil and Sear Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over high heat until very hot. Add the bone-in skinless chicken thighs and sear them until golden brown on each side. Remove the chicken to a plate and do not clean the pot.
- Sauté Onions and Jalapeno: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and minced jalapeno pepper, cooking for about 3 minutes until softened.
- Add Vegetables and Spices: Add the sliced carrots, celery, and chopped potatoes to the pot along with chili powder, ground cumin, dried oregano, ground coriander seeds, smoked paprika, salt, and black pepper. Cook this mixture for another 3 minutes to allow the flavors to meld. Then add the minced garlic and sauté for 30 seconds until fragrant.
- Add Liquids and Chicken: Return the seared chicken thighs to the pot. Add the 15 oz. can of fire roasted tomatoes with juices, mild diced green chiles, and 9 cups of low sodium chicken broth.
- Simmer the Soup: Cover the pot and bring the mixture to a boil. Reduce the heat to a simmer, remove the lid, and cook uncovered for 25 minutes or until the chicken is cooked through and tender.
- Prepare Chicken and Add Vegetables: Remove the chicken from the pot and place it on a cutting board. Add the chopped chayote and corn to the pot, and gently simmer for an additional 10 minutes, or until the chayote is tender.
- Shred Chicken and Finish Soup: While the chayote simmers, remove the chicken meat from the bones and shred it into bite-sized pieces. Return the shredded chicken to the pot along with 1 tablespoon of lime juice and 1/4 cup chopped cilantro. Heat through gently.
- Serve: Ladle the soup over bowls of rice if desired, and top with your choice of avocado slices, additional cilantro, chopped tomatoes, sour cream, lime juice, and hot sauce for added flavor.
Notes
- Chicken Breasts can be used instead of bone-in thighs, but be careful not to overcook as they dry out faster.
- Shredded rotisserie chicken is a great shortcut; add it at the end with the cilantro and lime juice and heat through.
- Chayote can be substituted with baby squash or any mild squash if unavailable. Choose firm, unblemished chayote for best results.
- To prep ahead, chop all vegetables and store them in an airtight container; keep potatoes submerged in water in the fridge to prevent browning.
- Cooking times may vary depending on the size of the chicken and vegetables; ensure chicken easily shreds and vegetables are fork tender.
- Adjust the spice level by omitting the jalapeno and reducing chili powder and pepper for a milder, kid-friendly soup.
- Skim off any excess fat from the surface of the soup while simmering to reduce greasiness.
- This recipe yields 6-8 servings, making it perfect for families or meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
